Artificial Flavors Free Ginger & Coconut Aminos Pork Sausage Patties
Store-bought sausage patties are notorious for hiding synthetic flavor enhancers, "natural flavors" of questionable origin, and preservatives you'd rather not think about at breakfast. These patties sidestep all of that by building every bit of flavor from real, whole ingredients — fresh ginger, garlic, turmeric, Ceylon cinnamon, parsley, and thyme do the heavy lifting, and coconut aminos adds a savory, umami-rich depth that makes you forget soy sauce ever existed. The result is a patty that tastes genuinely complex without a single artificial shortcut in sight. Coconut oil gives the exterior a gorgeous, deep golden crust while keeping the inside juicy, and that 30-minute chill in the fridge before cooking makes a real difference — the flavors knit together and the patties hold their shape beautifully in the pan. Each bite has warmth from the ginger and cinnamon, brightness from the fresh herbs, and just enough salt to make everything pop. They're the kind of breakfast protein that works just as well tucked into a wrap or served alongside eggs as they do straight off the skillet.
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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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