Breastfeeding Friendly Herb & Ginger Breakfast Sausage Links
Mornings with a newborn are chaotic enough without having to second-guess what's on your plate, and these savory little links make fueling up genuinely enjoyable. Ground pork gets layered with fresh sage, thyme, rosemary, and grated ginger — a combination that smells incredible in the pan and tastes even better. A pinch of Ceylon cinnamon and turmeric add warmth and depth without overwhelming the palate, while a touch of maple syrup balances everything with just a hint of sweetness. Because you're mixing and shaping these yourself, you know exactly what's going into every bite — no mystery fillers, no additives, just real ingredients. The brief chill in the fridge before cooking helps the links hold their shape beautifully and lets all those aromatics really sink into the meat. Cooked in coconut oil until golden and sizzling, they come out with a satisfying crust and a juicy, herb-packed center. Pair them with eggs, fruit, or whatever else sounds good — you've earned a breakfast worth sitting down 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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