Rice Free Ginger & Coconut Aminos Pork Sausage Patties
These sausage patties are bold, fragrant, and deeply satisfying — the kind of breakfast protein that makes you actually look forward to mornings. Fresh ginger and garlic bring real heat and brightness, while coconut aminos add a savory, slightly sweet depth that you'd normally expect from soy sauce. Ceylon cinnamon and turmeric round everything out with warm, earthy undertones that make these patties taste far more complex than the ingredient list suggests. Coconut aminos is the smart swap here — it delivers that umami punch without any grain-based ingredients sneaking into your pan. The short chill in the fridge before cooking is a small step that pays off big, helping the patties hold their shape and letting all those aromatics really settle into the meat. Cooked in coconut oil until deeply golden, each patty gets a caramelized crust that gives way to juicy, herb-flecked pork inside. Serve them alongside eggs, tuck them into lettuce wraps, or just eat them straight off the plate — no judgment here.
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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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