Capsaicin Free Ginger & Coconut Aminos Pork Sausage Patties
Most sausage patties lean hard on chili flakes or cayenne for their kick, which makes them a no-go for anyone avoiding capsaicin. This recipe takes a completely different route, building bold, layered flavor through fresh ginger, garlic, turmeric, and a touch of Ceylon cinnamon — no heat, no compromise. Coconut aminos add a subtle savory depth that rounds everything out beautifully, while fresh parsley and thyme keep things bright and aromatic. The result is a patty that tastes genuinely complex and satisfying, not like something with the spice simply left out. Cooking them in coconut oil gives the exterior a gorgeous golden crust that's hard to resist straight out of the pan. A short rest in the fridge before cooking lets the flavors meld and helps the patties hold their shape, so you get that clean, diner-style sear every time. These work just as well at a weekend brunch as they do alongside a quick weeknight dinner.
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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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