Capsaicin Free Herb & Ginger Breakfast Sausage Links
Breakfast sausage is one of those morning staples that can feel completely off-limits when you're avoiding capsaicin, since most commercial links and patties are loaded with black pepper, red pepper flakes, or cayenne. This version skips every one of those heat sources entirely and leans instead on a fragrant blend of fresh sage, thyme, and rosemary alongside warm Ceylon cinnamon and turmeric for depth that genuinely satisfies. A little fresh ginger and a touch of maple syrup round out the flavor in a way that feels bright and savory at the same time — no heat required. Ground pork is shaped into compact links, chilled so they hold their form, then pan-seared in coconut oil until deeply browned on all sides and cooked through. The result is juicy, aromatic, and honestly better than anything you'd pull from a standard grocery store package. These are the kind of sausages that make a slow weekend breakfast feel like something worth sitting down for.
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Learn more →Ingredients
4 servings
- 1 lb ground pork
- 2 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
- 1 tbsp fresh sage, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- ¼ tsp ground ceylon cinnamon
- ¼ tsp ground turmeric
- 1 tsp apple cider vinegar
- 1 tsp maple syrup
- ¾ tsp salt
- 1 tbsp coconut oil
Instructions
- 1
Combine the ground pork, garlic, ginger, sage, thyme, rosemary, Ceylon cinnamon, turmeric, apple cider vinegar, maple syrup, and salt in a large mixing bowl. Mix with your hands until the seasonings are evenly distributed throughout the meat, about 1 minute — do not overwork.
- 2
Divide the mixture into 12 equal portions (about 1.3 oz each). Roll each portion between your palms into a compact log shape roughly 3 inches long and 1 inch wide, pressing firmly so the links hold together.
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