Black Pepper Free Ginger & Coconut Aminos Pork Sausage Patties
These savory pork patties are packed with bold, warming flavor — ginger, garlic, turmeric, and a hint of Ceylon cinnamon give them a fragrant depth that feels anything but ordinary. Coconut aminos bring a subtle umami richness in place of soy sauce, while fresh parsley and thyme keep things bright and herbaceous. For anyone avoiding black pepper, sausage patties can feel like a minefield — most store-bought and restaurant versions lean heavily on it — but this recipe builds all its heat and complexity from spices that are naturally pepper-free. The 30-minute chill in the fridge is a small but smart step that helps the patties hold their shape and lets every layer of seasoning settle in before they hit the pan. Cooked in coconut oil over medium heat, they develop a genuinely gorgeous golden crust that's crisp on the outside and juicy all the way through. These work beautifully at breakfast alongside eggs, tucked into a wrap, or served as a protein-forward dinner with a simple side salad.
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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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