Carrageenan Free Ginger & Coconut Aminos Pork Sausage Patties
Sausage patties sound simple, but most store-bought versions are loaded with additives and stabilizers — carrageenan being one of the sneakiest offenders hiding in processed meats and their packaging. These patties are built entirely from scratch, so you know exactly what's going into every bite. Ground pork gets seasoned with coconut aminos for a savory, umami-rich depth, while fresh ginger, garlic, turmeric, and a touch of Ceylon cinnamon layer in warmth and complexity that feels anything but ordinary. Fresh parsley and thyme round things out with a brightness that makes these taste genuinely homemade in the best possible way. A quick chill in the fridge before cooking helps the patties hold their shape and lets all those flavors really come together. They cook up in coconut oil until deeply golden and caramelized on both sides — the kind of crust that makes a simple patty feel like something worth sitting down for. Serve them at breakfast, tuck them into lettuce wraps, or pair them with roasted vegetables for an easy weeknight dinner that doesn't compromise on flavor or ingredient integrity.
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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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