Emulsifier 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 depth and gentle sweetness that ties everything together without any of the additives or stabilizers hiding in conventional soy sauce or store-bought sausage blends. That matters a lot when you're avoiding emulsifiers, because pre-made patties and seasoned ground meat are notorious for sneaking in lecithins and other binding agents you never asked for. Here, every single ingredient is clean and straightforward — just real food, mixed by hand and cooked in coconut oil until deeply golden. The trick of chilling the patties before cooking is a small step that pays off big, giving you a firmer texture and more developed flavor without any artificial help. Fresh parsley and thyme keep things bright so the spices never feel heavy. These are the kind of patties that make you wonder why you ever reached for a processed breakfast sausage in the first place.
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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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