Black Pepper Free Herb & Ginger Breakfast Sausage Links
Breakfast sausage is one of those morning staples that can feel completely off-limits when black pepper is a problem, since it's practically the default seasoning in every store-bought link on the shelf. This homemade version sidesteps that entirely by leaning on a fragrant blend of fresh sage, thyme, rosemary, and ginger to build deep, savory flavor without a single crack of pepper in sight. A touch of Ceylon cinnamon and turmeric add warmth and color, while maple syrup and apple cider vinegar give the pork a subtle sweet-tangy balance that makes these links genuinely craveable. The fresh ginger does a lot of heavy lifting here — it brings that gentle heat and brightness that makes you not miss anything at all. Chilling the formed links before cooking is a small step that pays off big, helping them hold their shape and letting all those aromatics really settle into the meat. Cooked in coconut oil until deeply browned on all sides, they come out juicy inside with a satisfying crust. These are the kind of sausages that make a weekend breakfast feel like something worth getting out of bed for.
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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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