Pistachio Free Herb & Ginger Mini Sausage Patties
These little pork patties are packed with bright, warming flavor — fresh sage, thyme, parsley, grated ginger, and a whisper of Ceylon cinnamon come together in a way that feels both homey and a little unexpected. Store-bought breakfast sausage often hides a long list of additives and mystery seasonings, so mixing your own from scratch puts you fully in control of every ingredient that goes into the pan. The turmeric adds a gorgeous golden hue and a subtle earthiness that plays beautifully against the fresh herbs, while the coconut oil gives each patty a deeply caramelized crust you just can't fake. Pressing them into uniform rounds means they cook evenly, and pulling them off the heat at 160°F keeps the pork juicy rather than dry. They're equally at home on a weekend brunch plate, tucked into a breakfast sandwich, or served alongside roasted vegetables for a quick weeknight dinner. Twelve patties in one batch means you can cook once and have plenty to reheat throughout the week.
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Learn more →Ingredients
4 servings
- 1 lb ground pork
- 3 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 1 tbsp fresh sage, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh parsley, finely chopped
- 1 tsp salt
- 1 tbsp coconut oil
Instructions
- 1
Combine the ground pork, garlic, ginger, turmeric, Ceylon cinnamon, sage, thyme, parsley, and salt in a large mixing bowl. Mix with your hands until the seasonings are evenly distributed throughout the meat, about 1 minute — stop as soon as the mixture is uniform.
- 2
Divide the mixture into 12 equal portions (about 1.3 oz / 37g each) and press each into a flat round patty roughly 2 inches wide and 1/2 inch thick.
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