Seed Oil Free Herb & Ginger Mini Sausage Patties
These little patties pack a serious punch — ground pork seasoned with fresh sage, thyme, parsley, ginger, garlic, turmeric, and a whisper of Ceylon cinnamon, then seared in coconut oil until deeply golden and irresistible. The spice combination sounds ambitious, but it comes together in minutes with just your hands and a skillet. Coconut oil is the only fat in the recipe, which means no canola, no vegetable shortening, no mystery blends — just clean, high-heat cooking that gives each patty a beautiful crust. Store-bought breakfast sausage is one of those products where seed oils tend to sneak in through processing or added fillers, so making your own is genuinely the easier workaround. The patties are pressed into uniform rounds, which helps them cook evenly and hit that safe internal temperature without drying out. Twelve mini patties come out of a single pound of pork, making this a practical batch to prep for busy mornings or a weekend brunch spread. Serve them straight from the skillet while the edges are still crisp — they don't need a thing.
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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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