Cashew Free Ginger & Coconut Aminos Pork Sausage Patties
These savory pork patties are packed with bold, warming flavor from fresh ginger, garlic, turmeric, and a touch of Ceylon cinnamon — a combination that makes every bite feel a little unexpected in the best way. Coconut aminos bring a subtle, umami-rich depth without any soy, and fresh parsley and thyme keep things bright and herbaceous. For anyone navigating tree nut sensitivities, this recipe is naturally free of cashews and relies on straightforward whole-food ingredients with no hidden surprises lurking in the mix. The patties are chilled before cooking so they hold their shape beautifully in the pan, then seared in coconut oil until deeply golden on both sides. That crust is everything — caramelized and savory on the outside, juicy and tender all the way through. They work just as well at breakfast alongside eggs as they do at dinner tucked into lettuce wraps or served over rice. Simple, satisfying, and genuinely hard to stop eating.
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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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