Artificial Flavors Free Herb & Ginger Breakfast Sausage Links
Most store-bought breakfast sausages are loaded with natural and artificial flavor additives that are hard to decode on a label — this homemade version skips all of that entirely. Every bit of flavor here comes from real, whole ingredients: fresh sage, thyme, rosemary, and finely grated ginger layered into ground pork with warm Ceylon cinnamon and a touch of turmeric. A small splash of apple cider vinegar and a drizzle of maple syrup round out the seasoning in a way that's subtly complex without relying on anything synthetic. The links are shaped by hand, chilled briefly so they hold together beautifully, then pan-seared in coconut oil until deeply browned on all sides. That resting time in the fridge is a small step that makes a big difference — the herbs and spices really bloom into the meat. The result is a savory, aromatic sausage with a satisfying snap and a genuinely clean ingredient list you can feel good about reading out loud.
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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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