High Fructose Corn Syrup 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 step in as the umami backbone, delivering that deep, savory richness you'd normally get from soy sauce or bottled condiments that are often loaded with unwanted sweeteners. Every single ingredient here is clean and straightforward, which makes this a genuinely stress-free option when you're trying to avoid hidden corn-derived additives that sneak into so many store-bought sausage products. The chilling step is a small but smart move — it helps the patties hold their shape and lets all those aromatics really sink into the meat before they hit the pan. Cooking them in coconut oil gives the exterior a gorgeous, deep golden crust that's hard to beat. Let them rest for just a couple of minutes after cooking and you'll get a juicy, flavorful bite every time. These work beautifully at breakfast alongside eggs, but honestly they're versatile enough to anchor a quick weeknight dinner too.
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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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