Gut Friendly Ginger & Coconut Aminos Pork Sausage Patties
These savory pork patties are packed with warming spices and fresh herbs that make every bite feel intentional and deeply satisfying. Fresh ginger and turmeric bring natural anti-inflammatory properties to the mix, while Ceylon cinnamon adds a gentle sweetness that balances the richness of the ground pork beautifully. Coconut aminos stand in for soy sauce, delivering that umami depth without the additives or digestive irritants that can come with conventional condiments. Parsley and thyme keep things bright and aromatic, so the flavor profile feels layered rather than heavy. Chilling the patties before cooking is a small but smart step — it helps them hold their shape and lets all those bold seasonings really sink in. Cooked in coconut oil until deeply golden, they develop a satisfying crust that gives way to a juicy, herb-flecked interior. These are the kind of patties you can feel good about eating, whether you're following a specific gut-support protocol or just trying to keep things clean and real.
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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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