Almond Free Herb & Ginger Breakfast Sausage Links
Homemade breakfast sausage is one of those small-effort, big-reward kitchen projects that makes a weekend morning feel genuinely special. Ground pork gets layered with fresh sage, thyme, and rosemary alongside grated ginger, a whisper of Ceylon cinnamon, and golden turmeric — it's a fragrant, warming blend that puts any store-bought link to shame. A touch of apple cider vinegar and maple syrup rounds out the seasoning with just the right balance of brightness and subtle sweetness. Store-bought sausages can be a minefield of hidden fillers and shared-facility warnings, but when you mix and shape these yourself, you know exactly what's going in. The short chill in the refrigerator is a small but important step — it helps the links hold their shape and lets all those aromatics really settle into the meat before they hit the pan. Coconut oil gives the exterior a beautifully even, golden-brown crust as you turn them in the skillet. Serve them straight from the pan while they're still sizzling and you'll have a hard time going back to anything from a package.
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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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