Wheat 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 almost exotic but completely approachable on a weeknight. Coconut aminos step in as the umami backbone, delivering that deep, savory depth you'd normally expect from soy sauce without any wheat in sight. That swap is the quiet hero of this recipe, making it genuinely safe for anyone navigating gluten or wheat concerns without sacrificing a single bit of flavor. A quick 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 until deeply golden on both sides, they develop a gorgeous crust that gives way to juicy, herb-flecked pork inside. Fresh parsley and thyme keep things bright and green, balancing the earthier spices beautifully. Serve them at breakfast, tuck them into lettuce wraps, or pair with roasted vegetables — they're endlessly versatile and genuinely hard to stop eating.
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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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