These little sausage patties pack a serious punch of flavor thanks to a fragrant blend of fresh sage, thyme, parsley, ginger, and a whisper of Ceylon cinnamon and turmeric. The combination sounds bold, but it comes together into something warmly aromatic and deeply savory — the kind of thing that makes breakfast feel like an occasion. Ground pork is the perfect canvas here, soaking up every bit of seasoning so each bite is consistently delicious all the way through. Store-bought sausage can be a minefield when you're avoiding grain-based fillers and binders, since many commercial patties sneak in unexpected extenders. This recipe keeps things clean and straightforward — just pork, fresh herbs, spices, and coconut oil for the pan. No fillers, no mystery ingredients, no label anxiety. Cooking them in coconut oil gives the patties a gorgeous, deep golden crust that adds a subtle richness without overpowering the herbs. The trick is letting them sit undisturbed in the skillet so that crust has time to develop properly before you flip. Pull them at 160°F and serve immediately — they're at their absolute best hot off the pan, crispy on the outside and juicy in the middle.
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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.
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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