These savory pork patties are packed with warm, aromatic flavor — fresh ginger, turmeric, Ceylon cinnamon, and coconut aminos come together in a way that feels both bold and deeply satisfying. For anyone avoiding nightshades, breakfast sausage can be a minefield since most commercial blends rely heavily on paprika, cayenne, or chili-based spices to build their signature kick. This recipe sidesteps all of that entirely, leaning on ginger, garlic, and fragrant herbs like thyme and parsley to deliver serious depth without a single pepper in sight. The coconut aminos add a subtle savory-sweet note that ties everything together beautifully. A quick chill in the fridge before cooking helps the patties hold their shape and lets the flavors really bloom, so don't skip that step. They sear up in coconut oil to a gorgeous deep golden crust that's crispy on the outside and juicy all the way through. Whether you're serving them at breakfast or tucking them into a grain bowl for dinner, these patties are the kind of simple, clean recipe you'll come back to again and again.
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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.
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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