Capsaicin Free Herb & Ginger Mini Sausage Patties
Sausage patties with real depth of flavor are hard to come by when you need to avoid capsaicin, since so many store-bought and restaurant versions lean heavily on chili, cayenne, or pepper blends for their kick. These little patties prove you don't need any of that to make something genuinely craveable. Ground pork gets layered with fresh sage, thyme, and parsley alongside warm notes of turmeric and Ceylon cinnamon, while grated ginger adds a bright, lively heat that has nothing to do with chili at all. Coconut oil in the pan helps each patty develop a deep golden crust that's crispy at the edges and juicy all the way through. The mixing method matters here — working the seasoning in just until uniform keeps the texture tender rather than dense. They come together in one bowl and one skillet, which makes cleanup almost as satisfying as the meal itself. Tuck them alongside eggs in the morning, nestle them into a soft roll, or serve them as a protein-packed snack straight off the plate.
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Learn more →Ingredients
4 servings
- 1 lb ground pork
- 3 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 1 tbsp fresh sage, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh parsley, finely chopped
- 1 tsp salt
- 1 tbsp coconut oil
Instructions
- 1
Combine the ground pork, garlic, ginger, turmeric, Ceylon cinnamon, sage, thyme, parsley, and salt in a large mixing bowl. Mix with your hands until the seasonings are evenly distributed throughout the meat, about 1 minute — stop as soon as the mixture is uniform.
- 2
Divide the mixture into 12 equal portions (about 1.3 oz / 37g each) and press each into a flat round patty roughly 2 inches wide and 1/2 inch thick.
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