Carrageenan Free Herb & Ginger Breakfast Sausage Links
Breakfast sausage from the store is one of those products where the ingredient list can get surprisingly complicated, with stabilizers and additives that have no business being in a simple pork link. Making your own from scratch means you know exactly what went into every bite — and in this case, that's a genuinely exciting lineup. Ground pork gets layered with fresh sage, thyme, rosemary, and ginger, then warmed up with a pinch of Ceylon cinnamon and turmeric for a subtle, aromatic depth that store-bought versions rarely achieve. A touch of apple cider vinegar and maple syrup rounds everything out with just enough brightness and sweetness to make these links feel special without tipping into sweet-sausage territory. Chilling the formed links before cooking is a small step that makes a real difference — the seasonings meld together and the links hold their shape beautifully in the pan. Coconut oil gives the exterior a gorgeous golden crust while keeping the whole recipe clean and simple. These are the kind of sausages that make a weekend breakfast feel 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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