Nutmeg Free Ginger & Coconut Aminos Pork Sausage Patties
These savory pork patties are packed with bold, warming flavor — fresh ginger, garlic, turmeric, and a touch of Ceylon cinnamon give them a fragrant depth that makes them feel anything but ordinary. Coconut aminos add a subtle umami richness without soy, while fresh parsley and thyme keep things bright and herbaceous. Many store-bought sausage blends quietly include nutmeg as a background spice, so making your own from scratch is the cleanest way to stay in control of exactly what goes into the mix. Every ingredient here is straightforward and easy to source, and the seasoning lineup is intentionally warm without ever crossing into that sweet, musky territory that nutmeg brings. A quick chill in the fridge before cooking helps the patties hold their shape and lets the flavors really come together, so don't skip that step. Seared 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 alongside eggs, tuck them into a lettuce wrap for lunch, or pair with roasted vegetables for a simple weeknight dinner — they're genuinely versatile.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!