Spiced Breakfast Sausage Patties
These Spiced Breakfast Sausage Patties are a staple in my metabolic kitchen. They’re grounding, easy to digest, and packed with flavor that satisfies without the crash. Whether you’re easing into fat adaptation, balancing blood sugar, or just need something nourishing and easy, this recipe delivers clarity and calm with every bite.
Why this recipe is good for us:
Fennel Seed
Ayurvedic Benefit: Calms digestive fire, reduces bloating, and pacifies Vata and Pitta without dulling Agni.
Metabolic Benefit: Supports smoother digestion, reduces post-meal bloating, and may help regulate glucose response.
Ginger
Ayurvedic Benefit: Stimulates Agni, improves nutrient absorption, and circulates prana throughout the channels.
Metabolic Benefit: Boosts thermogenesis and fat metabolism, and supports insulin sensitivity.
Ground Pork
Ayurvedic Benefit: Heavier and more nourishing, pork is especially grounding in Vata states and helpful for rebuilding after depletion.
Metabolic Benefit: High in fat and protein, pork provides sustained energy, supports hormonal balance, and helps maintain muscle mass.
Dark Meat Turkey
Ayurvedic Benefit: Lighter and drier than pork, turkey supports sattva and is easier to digest for those with sluggish digestion or excess Kapha.
Metabolic Benefit: Lower in fat but rich in protein, turkey supports lean tissue repair while keeping meals lighter and more balancing in spring or warmer climates.
Spiced Breakfast Sausage Patties
A grounding, protein-rich morning meal that supports digestion, hormone balance, and sustained energy
Servings: 4 (makes 8 small patties)
Total Time: 20 minutes
Ingredients
1 lb ground pork or dark meat turkey (choose one—don’t combine)
1 tsp fennel seeds, lightly crushed
½ tsp ground coriander
½ tsp ground ginger
¼ tsp ground clove
½ tsp ground cinnamon
¾ tsp fine mineral salt
¼ tsp black pepper
1 tbsp fresh sage, finely chopped (or ½ tsp dried)
1 tbsp ghee or tallow, for cooking
Instructions
In a medium bowl, combine all ingredients except the ghee. Mix gently until the spices are well distributed.
Divide into 8 equal portions and shape into patties.
Heat ghee or tallow in a skillet over medium heat.
Cook patties for 3–4 minutes on each side, until golden brown and cooked through.
Serve warm with sautéed greens, zucchini ribbons, or a spoonful of fermented vegetables (if tolerated).
