Soy Free Ginger & Coconut Aminos Pork Sausage Patties
These savory pork patties are packed with bold, warming flavor — fresh ginger, garlic, turmeric, and a whisper of Ceylon cinnamon come together in a way that feels both exotic and deeply comforting. The secret weapon here is coconut aminos, which delivers that rich, umami-forward depth you'd normally get from soy sauce, making this a genuinely satisfying swap without any compromise on taste. Standard sausage patties and many store-bought breakfast meats often sneak in soy-based fillers or seasonings, so making your own from scratch puts you fully in control of every ingredient. A short chill in the fridge before cooking helps the patties hold their shape and lets all those aromatics really sink into the meat. Cooked in coconut oil over medium heat, each patty develops a gorgeous, deep golden crust while staying juicy inside — the kind of sear that makes breakfast feel like a serious occasion. Fresh parsley and thyme keep things bright and herbaceous so the overall flavor never feels heavy. These are equally at home alongside eggs on a weekend morning or tucked into a lettuce wrap for a quick, protein-packed meal any time of day.
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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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