Pistachio 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 wake up earlier. Coconut aminos bring a subtle umami depth without any soy, and fresh parsley and thyme keep things bright and herbaceous. Pre-made sausage products can be a minefield of hidden seasonings and shared processing lines, so making your own from scratch puts you fully in control of every single ingredient. The technique is straightforward — mix, chill, and sear — and that 30-minute rest in the fridge is the secret to patties that hold their shape and develop incredible flavor before they even hit the pan. Cooking them in coconut oil gives the exterior a gorgeous, deep golden crust while keeping the inside juicy and tender. These are just as good alongside eggs in the morning as they are tucked into a lettuce wrap for a quick weeknight dinner.
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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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