Artificial Food Coloring Free Ginger & Coconut Aminos Pork Sausage Patties
Savory, warmly spiced, and deeply satisfying, these pork sausage patties are built entirely from whole, recognizable ingredients — no mystery powders, no dye-laden seasoning packets, no processed shortcuts. That matters more than you might think, because conventional sausage products are notorious for sneaking in artificial colors and synthetic additives that have no business being in your breakfast. Here, coconut aminos stand in for any bottled sauce that might carry hidden dyes, delivering a rich, slightly sweet umami note that ties everything together beautifully. Fresh ginger and garlic bring real heat and depth, while turmeric and Ceylon cinnamon add a warm, golden complexity that makes these patties taste like something you'd find at a thoughtful brunch spot. A quick chill in the fridge before cooking helps the patties hold their shape and lets all those aromatics bloom into the meat. Cooked in coconut oil until deeply golden and caramelized on both sides, they come out juicy in the center with a satisfying crust. Make a double batch on the weekend and you've got a clean, flavorful protein ready to anchor breakfasts all week long.
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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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