Hazelnut 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 umami depth without any soy, and fresh parsley and thyme keep things bright and herbaceous. For anyone navigating tree nut allergies, pre-seasoned sausage products at the store can be a minefield of ambiguous "natural flavors" and shared-facility warnings — making from-scratch patties like these a genuinely smart move. Every ingredient here is straightforward and easy to verify, so you stay in full control of what goes into the pan. The coconut oil sear gives each patty a gorgeous golden crust, and the 30-minute chill in the fridge before cooking means they hold their shape beautifully and taste even more developed. These work just as well alongside scrambled eggs at breakfast as they do tucked into a lettuce wrap for a quick weeknight dinner.
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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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