Pregnancy Friendly Ginger & Coconut Aminos Pork Sausage Patties
Savory, fragrant, and deeply satisfying, these pork sausage patties are seasoned with fresh ginger, garlic, turmeric, and a touch of Ceylon cinnamon for a flavor combination that feels anything but ordinary. Coconut aminos step in as a soy-free alternative to add that subtle umami depth, which matters a lot when you're being careful about what goes into your meals. Fresh parsley and thyme keep things bright and herbaceous, so every bite has real complexity without relying on anything processed or questionable. Ground pork is cooked all the way to 160°F — the recipe even calls for a thermometer check — which is exactly the kind of food-safety detail that makes a difference during pregnancy. The 30-minute chill before cooking helps the patties hold their shape and lets all those aromatics really sink in, so you're rewarded with a beautifully golden crust and juicy interior. Coconut oil gives the sear a clean, neutral richness that ties everything together. These are the kind of patties you'll want to batch-cook and keep on hand for quick, nourishing meals all week long.
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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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