Shellfish 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 whisper of Ceylon cinnamon and turmeric — it's a combination that feels both familiar and genuinely exciting. Ground pork is the star here, seasoned generously and shaped into compact rounds that cook up with a deep golden crust in coconut oil. The technique is simple: mix just until combined, press into patties, and let the skillet do the work without fussing over them too much. That hands-off sear is what gives you the caramelized exterior while keeping the inside juicy and tender. For anyone navigating shellfish allergies or sensitivities, this recipe is refreshingly straightforward — every ingredient is clean and easy to verify, with no sauces or seasonings that typically hide surprise seafood derivatives. They're great alongside eggs in the morning, tucked into a wrap for lunch, or served as a protein-forward appetizer at dinner. Once you taste that ginger-herb combo, plain breakfast sausage is going to feel pretty boring by comparison.
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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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