Brazil Nut Free Herb & Ginger Breakfast Sausage Links
These breakfast sausage links are the kind of morning upgrade that makes you wonder why you ever reached for a store-bought package. Ground pork gets layered with fresh sage, thyme, rosemary, and grated ginger, then brightened with a touch of apple cider vinegar and a hint of maple syrup — it's savory, a little warm, and genuinely aromatic in the best way. A pinch of Ceylon cinnamon and turmeric round out the spice blend without overpowering the herbs, giving each link a subtle depth you just don't get from commercial sausage. Because you're mixing and shaping everything yourself, you have complete control over every single ingredient that goes into the pan. A short rest in the fridge before cooking helps the flavors meld and keeps the links from falling apart when they hit the hot coconut oil. They come out beautifully browned on all sides with juicy, well-seasoned centers — exactly what a proper breakfast deserves.
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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
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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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