BHA & BHT Free Ginger & Coconut Aminos Pork Sausage Patties
Sausage patties sound simple, but most store-bought options are loaded with preservatives like BHA and BHT that can be surprisingly hard to avoid. Making them from scratch with whole, recognizable ingredients is the cleanest workaround — and this version delivers serious flavor in the process. Ground pork gets seasoned with coconut aminos for a savory, umami-rich depth, while fresh ginger, garlic, and a touch of Ceylon cinnamon give every bite a warm, aromatic complexity that feels anything but basic. Turmeric adds a golden hue and earthy undertone, and the fresh parsley and thyme keep things bright and herbaceous. A quick chill in the fridge before cooking helps the patties hold their shape and lets all those flavors come together beautifully. They're pan-seared in coconut oil until deeply golden on both sides — crispy edges, juicy centers, no fillers, no shortcuts. Serve them at breakfast, tuck them into lettuce wraps, or pair them with roasted vegetables for a satisfying dinner that checks every box.
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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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