Xanthan Gum Free Ginger & Coconut Aminos Pork Sausage Patties
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, and fresh parsley and thyme keep things bright and herbaceous. Many store-bought sausage patties rely on fillers and stabilizers that can sneak xanthan gum into an otherwise simple product, so making your own from scratch is genuinely the cleanest route. The ingredient list here is straightforward and completely free of any gums or thickeners — just real food that holds together beautifully on its own. A quick chill in the fridge before cooking helps the patties firm up and lets those flavors meld, so don't skip that step. Seared in coconut oil until deeply golden, they develop a satisfying crust that makes them feel far more special than your average breakfast patty. Serve them alongside eggs, tuck them into lettuce wraps, or just eat them straight off the plate — they're that good.
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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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