Paleo Ginger & Coconut Aminos Pork Sausage Patties
These sausage patties are warmly spiced, deeply savory, and genuinely satisfying — the kind of breakfast protein that makes you want to get out of bed. Fresh ginger and garlic bring bright, punchy heat, while Ceylon cinnamon and turmeric add a subtle warmth that feels almost exotic without being overpowering. Coconut aminos step in for soy sauce, delivering that umami depth you'd expect from a well-seasoned patty without any of the soy or added sugar that can sneak into conventional sausage blends. Parsley and thyme round everything out with a fresh, herby finish that keeps the flavors lively rather than heavy. The short chill in the fridge before cooking is a small but smart step — it helps the patties hold their shape and lets all those aromatics really sink into the meat. Cooked in coconut oil until deeply golden, they develop a satisfying crust that gives way to juicy, tender pork inside. Pair them with eggs, roasted sweet potato, 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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