BHA & BHT Free Herb & Ginger Breakfast Sausage Links
Most store-bought breakfast sausages are loaded with preservatives like BHA and BHT to extend shelf life, which makes finding a clean option at the grocery store genuinely frustrating. Making your own from scratch is the straightforward fix, and this recipe delivers serious flavor without any of that chemical baggage. Ground pork gets seasoned with fresh sage, thyme, rosemary, and ginger, plus a whisper of Ceylon cinnamon and turmeric that gives each link a warmly spiced depth you won't find in anything from a plastic tube. A touch of maple syrup and apple cider vinegar round out the savory notes beautifully. The trick of chilling the formed links before cooking helps them hold their shape and lets all those aromatics really settle into the meat. Cooked in coconut oil until deeply browned on all sides, they come out juicy in the center with a satisfying crust. These are the kind of breakfast sausages that make you wonder why you ever bought the packaged kind in the first place.
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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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