Mushroom Free Ginger & Coconut Aminos Pork Sausage Patties
These savory pork patties are packed with bold, warming flavor from fresh ginger, garlic, turmeric, and a touch of Ceylon cinnamon — a combination that makes every bite feel a little unexpected in the best way. Coconut aminos bring a subtle umami depth without any soy, while fresh parsley and thyme keep things bright and herbaceous. For anyone navigating a diet that rules out fungi-based ingredients, store-bought sausage patties can be a minefield of hidden fillers and flavor enhancers — this recipe sidesteps all of that with a clean, straightforward ingredient list you can actually read. The patties get a quick chill in the fridge before hitting the pan, which helps them hold their shape and lets those aromatics really sink in. Cooked in coconut oil until deeply golden on both sides, they develop a satisfying crust that makes them feel far more special than your average breakfast patty. Serve them alongside eggs, tuck them into a lettuce wrap, or just eat them straight off the plate — no judgment here.
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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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