Celery Free Herb & Ginger Breakfast Sausage Links
These savory little links are packed with fresh herbs and warm spices that make breakfast feel genuinely special. Ground pork gets layered with sage, thyme, rosemary, ginger, and a whisper of Ceylon cinnamon and turmeric, creating a flavor profile that's aromatic, slightly earthy, and just a little sweet from a touch of maple syrup. A splash of apple cider vinegar brightens everything up and helps the seasoning really sink into the meat. Store-bought breakfast sausage can be a minefield of hidden fillers and flavorings, so making your own from scratch puts you completely in control of what goes into each link. Every single ingredient here is straightforward and easy to verify, which is exactly what you want when you're navigating specific dietary needs. The coconut oil gives the outside a gorgeous golden sear while keeping the inside juicy and tender. Chilling the formed links before cooking is a small step that makes a big difference — they hold their shape beautifully in the pan and develop that satisfying browned crust on all sides. These are the kind of sausages that make people ask for the recipe before they've even finished their plate.
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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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