Dairy Free Ginger & Coconut Aminos Pork Sausage Patties
These savory pork patties are packed with bold, warming flavor from fresh ginger, garlic, turmeric, and a hint of Ceylon cinnamon — a spice lineup that makes every bite feel a little unexpected in the best way. Coconut aminos step in to add that deep, slightly sweet umami note you'd normally get from soy sauce, and they do it without any dairy or gluten concerns. Fresh parsley and thyme keep things bright and herbaceous, balancing out the earthiness of the turmeric beautifully. The trick of chilling the formed patties for 30 minutes before cooking is a small step that pays off big — the flavors meld and the patties hold their shape when they hit the hot skillet. Cooked in coconut oil until deeply golden on both sides, they develop a satisfying crust that makes them feel far more special than a weeknight staple has any right to be. Store-bought breakfast sausage is often loaded with dairy-based fillers or mystery additives, so making your own from scratch means you know exactly what's going in. Serve them alongside eggs, tuck them into lettuce wraps, or just eat them straight off the plate — no judgment here.
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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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