These savory pork patties are packed with bold, warming flavors — fresh ginger, garlic, turmeric, and a whisper of Ceylon cinnamon come together in a way that feels both exotic and deeply comforting. Coconut aminos add a subtle umami depth without any soy, and fresh parsley and thyme keep things bright and herbaceous. Store-bought sausage patties are a minefield of mystery seasonings and shared processing lines, so making your own from scratch puts you completely in control of every single ingredient. The method is straightforward: mix, chill, and sear in coconut oil until each patty develops a gorgeous, deep golden crust. That 30-minute rest in the fridge is a small but mighty step — it firms up the patties and lets all those aromatics really sink into the pork before they hit the pan. They're equally at home on a weekend brunch plate or sliced over a simple weeknight salad, and the recipe scales up easily if you want to stash extras in the fridge for the week ahead.
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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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