MSG Free Ginger & Coconut Aminos Pork Sausage Patties
These sausage patties pack serious flavor without a single packet of seasoning mix or a drop of soy sauce — both common sources of hidden glutamates that can catch you off guard. Instead, coconut aminos bring that savory, umami-like depth while keeping things completely clean. Fresh ginger and garlic do the heavy lifting on aromatics, while Ceylon cinnamon and turmeric add a warm, subtly exotic backbone that makes these patties taste anything but plain. Chopped parsley and thyme round everything out with a bright, herby finish that feels almost restaurant-worthy. The trick of chilling the formed patties before cooking is a small step that makes a big difference — the flavors meld together and the patties hold their shape beautifully in the pan. 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, tuck them into lettuce wraps, or pair them with roasted vegetables for a quick weeknight dinner that checks every box.
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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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