Capsaicin Free Herb & Ginger Breakfast Sausage Patties
Breakfast sausage is one of those morning staples that can be surprisingly tricky to enjoy when you're avoiding capsaicin, since most commercial patties and seasoning blends sneak in red pepper, paprika, or chili powder. This version skips all of that entirely and leans into a fragrant blend of fresh sage, thyme, rosemary, and ginger that makes the kitchen smell absolutely incredible before the first cup of coffee is even finished. The addition of Ceylon cinnamon and turmeric gives each patty a warm, complex depth that you'd never expect from a simple breakfast meat — it's genuinely interesting without any heat. Ground pork is the perfect canvas here, holding the herbs and aromatics together into a juicy, golden-crusted patty that sears beautifully in coconut oil. The technique is straightforward: mix gently, press into patties, and let the skillet do the work until you get that deep, caramelized crust on both sides. These are satisfying enough to anchor a full weekend brunch or simple enough to batch-cook for busy weekday mornings.
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Learn more →Ingredients
4 servings
- 1 lb ground pork
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp fresh sage, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- ¼ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 1 tsp salt
- 1 tbsp coconut oil
Instructions
- 1
In a large mixing bowl, combine the ground pork, garlic, ginger, sage, thyme, rosemary, turmeric, Ceylon cinnamon, 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 and press each into a round patty about 1/2 inch thick.
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