Citric Acid Free Ginger & Coconut Aminos Pork Sausage Patties
Sausage patties are a breakfast staple, but most store-bought versions and even many homemade blends sneak in citric acid as a preservative or flavor enhancer — making them a minefield if you're trying to avoid it. These patties sidestep that entirely, relying on coconut aminos for a gentle umami depth and a fragrant lineup of fresh ginger, garlic, turmeric, and Ceylon cinnamon to do all the heavy lifting. The result is a patty that smells incredible while it cooks and delivers layers of warm, savory flavor in every bite. Chilling the formed patties before cooking is a small step that pays off big — they hold their shape beautifully in the pan and develop a deeply golden, caramelized crust that's hard to resist. Coconut oil keeps the cook clean and adds just a whisper of richness without overwhelming the spice blend. Fresh parsley and thyme keep things bright so the patties feel lively rather than heavy. Whether you're building a full breakfast plate or just need a satisfying protein to anchor your morning, these are the kind of patties you'll want on regular rotation.
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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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