Gluten Free Ginger & Coconut Aminos Pork Sausage Patties
These sausage patties are warmly spiced, deeply savory, and genuinely exciting to eat — the kind of breakfast protein that makes you want to get out of bed. Fresh ginger and garlic bring real brightness, while turmeric and Ceylon cinnamon add a subtle, almost exotic warmth that sets these apart from anything you'd grab off a grocery shelf. Coconut aminos stand in for soy sauce with a slightly sweeter, mellower depth, and since they're naturally gluten-free, there's no need to scrutinize labels or worry about hidden wheat sneaking into your morning meal. Parsley and thyme keep everything grounded and herbaceous so the spices never feel overwhelming. The patties get a proper chill in the fridge before hitting the pan, which helps them hold their shape and lets all those flavors knit together beautifully. Cooked in coconut oil until deeply golden on both sides, they develop a satisfying crust that gives way to juicy, well-seasoned pork inside. Serve them alongside eggs, tuck them into a lettuce wrap, or just eat them straight off the plate — no apologies needed.
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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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