Paraben Free Ginger & Coconut Aminos Pork Sausage Patties
These savory pork patties are packed with bold, warming flavor from fresh ginger, garlic, turmeric, and a touch of Ceylon cinnamon — the kind of breakfast sausage that makes you want to get out of bed. Coconut aminos step in as the umami backbone, delivering that deep, savory depth without any of the synthetic additives or preservatives that show up in conventional sauces and seasonings. Fresh parsley and thyme keep things bright and herbaceous, rounding out every bite in the best way. For anyone navigating paraben-free eating, the challenge is often hidden in processed condiments and pre-mixed spice blends — here, every ingredient is straightforward and clean, so you know exactly what you're working with. The patties get a quick chill in the fridge before hitting a hot coconut oil skillet, which helps them hold their shape and develop a seriously gorgeous golden crust. A two-minute rest after cooking keeps them juicy all the way through. These are equally at home next to scrambled eggs on a Sunday morning or tucked into a lettuce wrap for a quick, satisfying lunch.
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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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