Chestnut Free Herb & Ginger Breakfast Sausage Links
Breakfast sausage from scratch is one of those small kitchen wins that makes the whole morning feel more intentional. Ground pork gets loaded with fresh sage, thyme, rosemary, and grated ginger, then brightened with a touch of apple cider vinegar and just enough maple syrup to round out the savory edges. A pinch of Ceylon cinnamon and turmeric add warmth and depth without tipping into sweetness — it's a genuinely complex flavor profile built entirely from real, recognizable ingredients. Store-bought links often hide fillers and flavorings that can be hard to vet, so making your own means you know exactly what's going in the pan. Chilling the formed links before cooking is a small but smart step that helps them hold their shape and lets all those aromatics settle into the meat. Cooked in coconut oil over medium heat until golden on all sides, they come out juicy in the center with a satisfying crust. Serve them straight from the skillet alongside eggs or tucked into a breakfast sandwich for a seriously satisfying start to the day.
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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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