Pregnancy Friendly Herb & Ginger Mini Sausage Patties
These little patties are packed with warming spices and fresh herbs that make every bite feel intentional and satisfying. Ground pork gets layered with minced garlic, freshly grated ginger, turmeric, Ceylon cinnamon, and a trio of chopped sage, thyme, and parsley — the kind of flavor combination that smells incredible the moment it hits the pan. Cooking pork all the way through to an internal temperature of 160°F is a key safety step during pregnancy, and the recipe builds that right in with clear thermometer guidance so there's no guesswork. Ceylon cinnamon is a thoughtful swap here, as it's the milder, lower-coumarin variety often recommended when you want to keep spice intake in check. Coconut oil gives the patties a gorgeous golden crust without any mystery additives you'd find in processed breakfast links. The portions come out to twelve small patties, making them easy to serve alongside eggs in the morning or tuck into a wrap for a protein-forward lunch. Clean, whole-food ingredients and a straightforward skillet method make this one genuinely easy to come back to 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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