Yeast Free Ginger & Coconut Aminos Pork Sausage Patties

Total time1 hr

Prep time15 min

Cook time15 min

Yeast 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 for a weeknight cook. Coconut aminos step in as the umami backbone, delivering that deep, savory depth without any of the fermented ingredients that can sneak into conventional sausage seasonings. That swap is exactly what makes this recipe work so well for anyone avoiding yeast and fermented condiments — no soy sauce, no Worcestershire, no hidden additives to second-guess. Fresh parsley and thyme keep things bright and herbaceous, balancing the earthiness of the spices beautifully. The trick of chilling the formed patties before cooking is a small step that pays off big — they hold their shape in the pan and develop a seriously gorgeous golden crust in the coconut oil. Seared until deeply browned on both sides, these patties are juicy in the center and crispy at the edges, the kind of thing you'll want to make on repeat. Serve them at breakfast, tuck them into lettuce wraps, or pair them with roasted vegetables for a satisfying dinner that doesn't feel like a compromise.

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Ingredients

4 servings

1 lb ground pork
2 tbsp coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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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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