Sausage patties that actually taste like something — that's the promise here, and this recipe delivers. Ground pork gets layered with fresh sage, thyme, and parsley alongside warm notes of turmeric, Ceylon cinnamon, and grated ginger, creating a flavor profile that's bright, aromatic, and genuinely craveable. Store-bought breakfast sausage is a minefield for anyone avoiding seeds, since fennel seed and mustard seed show up constantly in commercial blends — making a homemade version like this one a genuinely smart move. Every ingredient in this recipe is straightforwardly seed-free, so you can season boldly without second-guessing the label. The patties come together with just a bowl and your hands, then get a quick sear in coconut oil until they're deeply golden on the outside and juicy all the way through. Twelve little rounds, perfectly portioned and ready to serve straight from the skillet — they work just as well alongside eggs in the morning as they do tucked into a wrap for lunch.
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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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