Cashew Free Herb & Ginger Breakfast Sausage Links
Waking up to the smell of fresh herbs and warm spices sizzling in a skillet is one of those simple pleasures that makes mornings worth getting out of bed for. These little pork links are seasoned with a genuinely exciting blend — fresh sage, thyme, rosemary, and ginger all show up, along with a whisper of Ceylon cinnamon and turmeric that gives the whole thing a subtle warmth without tipping into sweetness. A touch of maple syrup and apple cider vinegar rounds out the flavor in a way that feels balanced and bright rather than heavy. Store-bought breakfast sausage often hides a surprising number of additives and fillers, but here you know exactly what's going in the bowl — just real ingredients, no mystery. The short chill time before cooking is a small but smart step that helps the links hold their shape and lets all those aromatics really sink into the pork. Cooked in coconut oil until deeply browned on all sides, they come out juicy in the center with a gorgeous crust that makes them genuinely hard to resist straight from the pan.
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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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