Lupin Free Ginger & Coconut Aminos Pork Sausage Patties
These savory pork patties are packed with bold, warming flavor — fresh ginger, garlic, turmeric, and a hint 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 lupin-free eating, store-bought sausage patties can be a minefield — many commercial blends use fillers or flavor enhancers that aren't always clearly labeled. This recipe keeps things clean and straightforward: ground pork, real spices, and nothing you'd need to second-guess. The trick of chilling the patties before cooking is a small step that makes a real difference, helping them hold their shape and letting all those aromatics settle into the meat. Cooked in coconut oil until deeply golden on both sides, they develop a satisfying crust that gives way to juicy, well-seasoned pork inside. Serve them at breakfast alongside eggs, tuck them into lettuce wraps for lunch, or pair them with roasted vegetables for an easy 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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