These savory pork patties are packed with bold, warming flavor — fresh ginger, garlic, turmeric, and a hint of Ceylon cinnamon come together in a way that feels both comforting and a little unexpected. Coconut aminos bring a subtle umami depth in place of soy-based sauces, making this a smart swap that keeps things clean without sacrificing any richness. For anyone navigating grain sensitivities, store-bought sausage patties are often a minefield of fillers and binders that can sneak rye or other grains into the mix — here, every ingredient is straightforward and easy to verify. Fresh parsley and thyme keep the flavor bright, while the coconut oil gives each patty a gorgeous, deep golden crust that's genuinely hard to resist. The trick of chilling the patties before cooking is a small step that pays off big, helping them hold their shape and letting all those aromatics really settle in. These work beautifully alongside eggs for a weekend breakfast, tucked into a lettuce wrap, or served with roasted vegetables for a quick weeknight dinner.
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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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