Lactose Free Ginger & Coconut Aminos Pork Sausage Patties
These sausage patties are bold, fragrant, and genuinely exciting — the kind of breakfast upgrade that makes you want to get out of bed. Fresh ginger and garlic bring real heat and depth, while coconut aminos add a savory, slightly sweet umami note that you'd never guess comes from a single pantry staple. Ceylon cinnamon and turmeric round everything out with warm, earthy undertones that feel almost exotic for a weekday morning. Because the recipe relies entirely on ground pork, coconut oil, and fresh aromatics, there's no dairy hiding anywhere — no butter, no cream, no cheese — so it works beautifully for anyone avoiding lactose without any substitutions required. A 30-minute chill in the fridge before cooking is the small but smart step that helps the patties hold their shape and lets all those flavors really settle in together. Searing them in coconut oil gives each patty a deep golden crust that's hard to beat. Serve them alongside eggs, tuck them into a lettuce wrap, or just eat them straight off the plate — they're that good.
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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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