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 exotic and deeply comforting. Coconut aminos bring a subtle umami depth without any soy, and the fresh parsley and thyme keep things bright and herbaceous. For anyone navigating a legume-free lifestyle, store-bought sausage patties can be a minefield of hidden fillers, binders, and soy-derived ingredients — this recipe sidesteps all of that with a clean, whole-food ingredient list. A quick chill in the fridge before cooking helps the patties hold their shape and lets those aromatics really bloom into the meat. Cooked in coconut oil over medium heat, they develop a gorgeous golden crust while staying juicy inside. They're versatile enough to anchor a weekend brunch plate or pair with roasted vegetables for a satisfying weeknight dinner.
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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.
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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