These savory pork patties are packed with warm, aromatic flavor from fresh ginger, garlic, turmeric, and a touch of Ceylon cinnamon — the kind of breakfast sausage that makes you want to linger at the table. Coconut aminos step in as the umami backbone, adding a subtle depth without any citrus-based marinades or acidic brighteners that can sneak into store-bought sausage blends. That matters more than you might think, since many commercial seasoning mixes and pre-made patties rely on citric acid or orange extract as a preservative or flavor enhancer. Here, every ingredient is straightforward and easy to verify, so there's no guesswork about what's actually in your breakfast. A quick chill in the fridge before cooking helps the patties hold their shape and lets all those spices really settle into the meat. They cook up beautifully in coconut oil — golden and crisp on the outside, juicy all the way through. Fresh parsley and thyme keep things bright and herbaceous without relying on any citrus at all.
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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.
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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