Almond Free Ginger & Coconut Aminos Pork Sausage Patties
These savory pork patties are packed with bold, warming flavor from fresh ginger, garlic, turmeric, and a hint of Ceylon cinnamon — the kind of breakfast sausage that makes you want to linger at the table. Coconut aminos step in for soy sauce, adding a subtle umami depth without any soy or wheat in the mix, and the whole ingredient list is naturally free from tree nuts of any kind. That matters more than it sounds, because plenty of store-bought sausage blends and seasoning packets carry hidden almond flour or nut-based fillers that can be genuinely hard to spot on a label. Here, every ingredient is straightforward and easy to verify. A quick chill in the fridge before cooking helps the patties hold their shape and lets all those aromatics really sink into the meat, so the flavor payoff is worth the wait. Coconut oil gives the exterior a gorgeous, deep golden crust that's hard to achieve with a neutral spray. Fresh parsley and thyme keep things bright, balancing the earthier spices so the finished patty tastes complex without being heavy.
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Learn more →Ingredients
4 servings
- 1 lb ground pork
- 2 tbsp coconut aminos
- 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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