Shellfish Free Ginger & Coconut Aminos Pork Sausage Patties
These sausage patties are warmly spiced, deeply savory, and genuinely exciting to eat — the kind of thing that makes a weekday breakfast feel like something special. Fresh ginger and garlic bring brightness and heat, while Ceylon cinnamon and turmeric add a subtle, earthy warmth that sets these apart from any standard breakfast patty. Coconut aminos step in for soy sauce, delivering that umami depth without any of the shellfish-derived additives or fermented seafood extracts that can sneak into certain Asian-style condiments. Parsley and thyme keep the flavor profile fresh and herbaceous, so every bite has real complexity. The brief chill in the refrigerator before cooking is a small step that pays off big — the patties hold their shape beautifully and develop a gorgeous golden crust in the coconut oil. Whether you're building a protein-packed breakfast plate or tucking these into a wrap, they're satisfying, clean, and completely free of ocean-sourced ingredients.
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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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