Rice Free Herb & Ginger Mini Sausage Patties
These little patties pack a serious punch of flavor thanks to a blend of fresh sage, thyme, parsley, ginger, and a warm hint of Ceylon cinnamon and turmeric. The combination sounds bold, but it comes together in a way that feels bright and aromatic rather than heavy — exactly the kind of breakfast protein that makes you actually look forward to mornings. Many store-bought sausage products rely on fillers, binders, or starchy extenders that can sneak rice or rice flour into the mix, so making your own from scratch is the cleanest way to stay on track. Here, it's just ground pork, real herbs, and a handful of spices — nothing hidden, nothing unnecessary. Coconut oil gives the patties a gorgeous golden crust in the skillet, and cooking them in batches means every single one gets that deep, caramelized sear rather than steaming in a crowded pan. They're portioned small enough to serve as a quick weekday breakfast but impressive enough to put out for a weekend brunch spread. Simple, satisfying, and completely in your control from the first mix to the last flip.
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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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