Barley Free Ginger & Coconut Aminos Pork Sausage Patties

Total time1 hr

Prep time15 min

Cook time15 min

Barley Free Ginger & Coconut Aminos Pork Sausage Patties

These sausage patties are warmly spiced, deeply savory, and genuinely exciting — the kind of breakfast protein that makes you want to get out of bed. Fresh ginger and garlic bring brightness, while ground turmeric and Ceylon cinnamon add a subtle, aromatic depth that sets these far apart from anything you'd grab off a grocery shelf. Coconut aminos stand in for soy-based sauces, delivering that rich, umami-forward punch without any grain-derived ingredients — a real win when you're navigating labels that often hide barley in unexpected places. Parsley and thyme keep things fresh and herbaceous, rounding out the flavor so every bite feels balanced rather than one-note. The short rest in the refrigerator before cooking is a small step that makes a big difference, helping the patties hold their shape and letting all those aromatics settle into the pork. Cooked in coconut oil until deeply golden, they develop a satisfying crust that gives way to juicy, tender meat inside. Serve them alongside eggs, tuck them into a lettuce wrap, or just eat them straight off the plate — no one will judge you.

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Ingredients

4 servings

1 lb ground pork
2 tbsp coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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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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