Nitrate & Nitrite Free Ginger & Coconut Aminos Pork Sausage Patties
Sausage patties are one of those breakfast staples that can be surprisingly hard to find in a clean, additive-free form — most store-bought options rely on curing salts and preservatives to get their flavor and shelf life. This homemade version skips all of that entirely, building deep, savory taste from real ingredients instead. Coconut aminos bring a subtle umami richness, while fresh ginger, garlic, turmeric, and Ceylon cinnamon layer in warmth and complexity that feels anything but basic. A handful of fresh parsley and thyme round everything out with a brightness that makes these patties taste genuinely vibrant. The technique is straightforward: mix, chill, and sear in coconut oil until you get that irresistible golden-brown crust. The 30-minute rest in the fridge is a small step that makes a real difference — the patties hold together beautifully in the pan and the flavors have time to come together. Whether you're serving them alongside eggs, tucking them into a breakfast sandwich, or meal-prepping a batch for the week, these deliver everything you want from a sausage patty without anything you don't.
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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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