These savory pork patties are warmly spiced, deeply golden, and packed with far more personality than anything you'd pull from a standard breakfast sausage package. Fresh ginger and garlic bring a bright, aromatic kick, while turmeric and Ceylon cinnamon add subtle depth without any sweetness — which is exactly what makes this recipe such a reliable fit for anyone managing fructose intake. Coconut aminos stand in for soy sauce and deliver that savory, umami-rich backbone without the sugars that can sneak into conventional condiments. Fresh parsley and thyme round everything out with a herby lift that keeps the flavor feeling clean and vibrant. The trick of chilling the patties before cooking is a small step that pays off big — they hold their shape beautifully and develop that irresistible, deep golden crust in the skillet. Cooked in coconut oil over medium heat, each patty gets properly browned on both sides with no fuss. These work just as well alongside eggs in the morning as they do next to roasted vegetables for dinner.
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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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