Sesame Free Ginger & Coconut Aminos Pork Sausage Patties
These sausage patties are warmly spiced, deeply savory, and genuinely exciting — the kind of breakfast protein that makes you want to get out of bed. Fresh ginger and garlic bring brightness, while turmeric and Ceylon cinnamon add a subtle, aromatic depth that feels anything but ordinary. Coconut aminos step in as the umami backbone, delivering that rich, soy-sauce-like savoriness without any sesame in sight — a real win when so many Asian-inspired condiments and sausage seasonings are off-limits. Store-bought sausage patties are notoriously tricky territory, often hiding sesame oil or sesame-containing blends in their spice mixes, so making your own from scratch puts you fully in control. The short chill in the refrigerator before cooking is a small step that pays off big, helping the patties hold their shape and letting all those herbs and spices really settle into the meat. A quick sear in coconut oil gives each patty a gorgeous, golden crust with juicy, tender pork inside. Serve them alongside eggs, tuck them into a breakfast sandwich, or just eat them straight off the plate — no one will judge you.
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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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