Pecan 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 — a combination that makes every bite feel a little unexpected in the best way. Coconut aminos bring a subtle umami depth without any soy, while fresh parsley and thyme keep things bright and herbaceous. The whole mixture comes together in one bowl, chills for just 30 minutes to let the flavors meld, and then sears in coconut oil until each patty develops a deep, golden crust that's genuinely hard to resist. For anyone navigating tree nut concerns, store-bought sausage can be a minefield of mystery seasonings and shared processing lines — making a batch from scratch with these straightforward ingredients is a much cleaner, more confident choice. The recipe is naturally free of the usual suspects that sneak into pre-seasoned meats, so you know exactly what's going into every patty. Serve them alongside eggs for a hearty breakfast, tuck them into lettuce wraps for lunch, or pair them with roasted vegetables for an easy weeknight dinner that punches well above its weight.
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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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