Macadamia Free Ginger & Coconut Aminos Pork Sausage Patties
These savory pork patties are packed with bold, warming flavor from fresh ginger, garlic, turmeric, and a hint of Ceylon cinnamon — a combination that makes every bite feel a little unexpected in the best way. Coconut aminos add a subtle umami depth without any soy, while fresh parsley and thyme keep things bright and herbaceous. The short chill time before cooking is a small but smart step that helps the patties hold their shape and lets all those aromatics really sink in. Searing them in coconut oil gives the outsides a gorgeous, deep golden crust that you just can't rush. Many store-bought sausage patties rely on fillers, flavor additives, or shared processing lines that can be hard to vet — making a batch from scratch with these straightforward ingredients puts you fully in control. They're naturally free from tree nuts, so there's no need to scrutinize labels or worry about cross-contact from nut-heavy processing facilities. Serve them alongside eggs for a satisfying breakfast, tuck them into lettuce wraps for lunch, or pair them with roasted vegetables 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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