Wheat Free Herb & Ginger Mini Sausage Patties
These little patties pack a serious punch of flavor — ground pork seasoned with fresh sage, thyme, parsley, ginger, garlic, turmeric, and a whisper of Ceylon cinnamon, then pan-fried in coconut oil until deeply golden and irresistible. The combination of warm spice and bright herbs makes them feel far more interesting than your average breakfast sausage. Because the seasoning is built entirely from scratch using whole, recognizable ingredients, there's no need to scrutinize labels for hidden fillers or grain-based binders that so often sneak into store-bought patties. The recipe is naturally free of any wheat-containing ingredients without requiring any swaps or substitutions — it just works as written. Cooking them undisturbed in a hot skillet is the key move here, giving each patty that caramelized crust that makes them genuinely craveable. They're great alongside eggs in the morning, tucked into a lettuce wrap for lunch, or served as a protein-forward snack any time of day.
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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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