Low Sugar Ginger & Coconut Aminos Pork Sausage Patties
These savory pork patties are packed with bold, warming flavor from fresh ginger, garlic, turmeric, and a whisper of Ceylon cinnamon — the kind of breakfast sausage that makes you want to get out of bed in the morning. Coconut aminos step in to deliver that deep, umami-rich savoriness you'd expect from a seasoned sausage, with absolutely no added sugar hiding in the mix. That matters more than you'd think, because most store-bought sausage patties sneak in sweeteners, fillers, or cured ingredients that quietly break a no-added-sugar approach. Here, every ingredient earns its place — fresh herbs, real spices, and a quick chill in the fridge to let the flavors come together before they hit the pan. Cooking them in coconut oil gives each patty a gorgeous, deep golden crust that's hard to beat. A two-minute rest after cooking keeps them juicy all the way through. Serve them alongside eggs, tuck them into lettuce wraps, or just eat them straight off the plate — no apologies needed.
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Learn more →Ingredients
4 servings
- 1 lb ground pork
- 2 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 2 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves
- ¾ tsp fine sea salt
- 1 tbsp coconut oil
Instructions
- 1
In a large mixing bowl, combine the ground pork, coconut aminos, grated ginger, minced garlic, turmeric, Ceylon cinnamon, parsley, thyme, and salt. Mix with your hands until the seasonings are evenly distributed throughout the meat, about 1 minute — do not overwork.
- 2
Divide the mixture into 8 equal portions (about 2 oz each) and press each into a round patty roughly 1/2 inch thick. Place on a plate, cover, and refrigerate for 30 minutes so the patties firm up and the flavors meld.
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