Chestnut Free Ginger & Coconut Aminos Pork Sausage Patties

Total time1 hr

Prep time15 min

Cook time15 min

Chestnut Free Ginger & Coconut Aminos Pork Sausage Patties

These savory pork patties are packed with bold, warming flavor — fresh ginger, garlic, turmeric, and a whisper of Ceylon cinnamon come together in a way that feels both comforting and a little unexpected. Coconut aminos add a subtle umami depth without any soy, and fresh parsley and thyme keep things bright and herbaceous. For anyone navigating tree nut restrictions, store-bought sausage patties can be a minefield of mystery seasonings and shared-facility warnings — making these from scratch puts you fully in control of every single ingredient. The short chill 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 really sink in. A hot skillet with coconut oil gives each patty a deeply golden, caramelized crust while keeping the inside juicy and tender. They're the kind of thing you'll want to make on a Sunday and eat all week — tucked into a breakfast plate, layered into a wrap, or honestly just eaten straight off the pan.

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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 Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ BetterBody Foods Organic Coconut Aminos Soy Sauce Replacement, 16.9 fl oz (500 ml)
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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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