These savory pork patties are packed with bold, warming flavor from fresh ginger, garlic, turmeric, and a touch of Ceylon cinnamon — a combination that makes every bite feel a little unexpected in the best way. Coconut aminos bring a subtle umami depth without any soy, while fresh parsley and thyme keep things bright and herbaceous. For anyone navigating a seeds-free lifestyle, store-bought sausage patties are often a minefield of hidden fillers, spice blends, and mystery seasonings — this recipe puts you fully in control of every ingredient. The short chill time before cooking is a small but smart step that helps the patties hold their shape and lets all those aromatics really settle into the meat. Cooked in coconut oil over medium heat, they develop a gorgeous golden crust that's crispy on the outside and juicy all the way through. These work beautifully at breakfast alongside eggs, tucked into a lettuce wrap for lunch, or served as a protein-forward dinner with roasted vegetables on the side.
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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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