Seed Oil Free Ginger & Coconut Aminos Pork Sausage Patties
These sausage patties are bold, fragrant, and genuinely exciting — the kind of breakfast upgrade that makes you look forward to mornings. Fresh ginger, garlic, turmeric, and Ceylon cinnamon give the ground pork a warm, complex flavor that store-bought patties simply can't touch, while coconut aminos add a subtle savory depth without any soy. Cooking in coconut oil keeps everything completely free of industrially processed vegetable and seed oils, which is exactly what makes this recipe such a reliable go-to for anyone avoiding them. The trick of chilling the patties before cooking is a small step that pays off big — they hold their shape beautifully and develop a deep, golden crust in the skillet. Fresh parsley and thyme round out the seasoning with a brightness that keeps each bite from feeling heavy. These work just as well alongside eggs on a lazy weekend as they do meal-prepped and reheated on a busy weekday morning.
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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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