Chicken Free Ginger & Coconut Aminos Pork Sausage Patties
These pork sausage patties are warmly spiced, deeply savory, and genuinely exciting — the kind of thing that makes a weekday breakfast feel like something worth getting out of bed for. Fresh ginger and garlic bring a bright, aromatic punch, while turmeric and Ceylon cinnamon add subtle warmth without overwhelming the natural richness of the ground pork. Coconut aminos step in as the umami backbone, delivering that salty, slightly sweet depth you'd expect from a soy-based sauce but with a cleaner ingredient list. Fresh parsley and thyme round everything out, keeping the flavor profile lively rather than heavy. Searing them in coconut oil gives each patty a gorgeous, deep golden crust that locks in all those layered flavors. The short chill time before cooking is a small but smart step — it helps the patties hold their shape and lets the seasonings really sink in. Whether you're avoiding poultry entirely or just looking for a pork-forward alternative to the usual breakfast options, these patties deliver serious flavor with nothing to second-guess.
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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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