Mustard Free Ginger & Coconut Aminos Pork Sausage Patties
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 that ties everything together without any of the soy or hidden condiment ingredients that can sneak mustard into your meal. Store-bought sausage patties are notoriously tricky territory, since mustard seed or mustard flour often hides in commercial blends and spice mixes — making a homemade version like this one a genuinely smart move. The ingredient list here is clean and straightforward, so you know exactly what's going into every bite. Chilling the patties before cooking is a small step that makes a real difference, helping them hold their shape and letting those aromatics bloom into something truly special. A hot skillet and a little coconut oil give each patty a gorgeous, deep-golden crust with juicy, tender pork inside. These are equally at home on a weekend brunch plate or meal-prepped for quick weekday breakfasts.
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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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