Chicken Free Herb & Ginger Breakfast Sausage Links
Breakfast sausage from scratch sounds ambitious until you realize it comes together in one bowl with nothing more than ground pork and a handful of fresh herbs. The combination of sage, thyme, and rosemary gives these links that classic morning-sausage character, while fresh ginger, a whisper of Ceylon cinnamon, and turmeric add a warmth that feels genuinely special rather than gimmicky. A small splash of apple cider vinegar and a touch of maple syrup round out the seasoning with just enough brightness and sweetness to keep things balanced. So many store-bought sausage links rely on poultry fillers or chicken-derived casings, which makes label-reading a frustrating chore — here, every single ingredient is visible and intentional. The short chill in the refrigerator is worth every minute, helping the links hold their shape and letting all those aromatics settle into the pork before they hit the pan. Coconut oil gives the exterior a gorgeous, even sear, and turning them every couple of minutes means you get that deep mahogany crust all the way around. Serve them straight from the skillet alongside eggs or tucked into a breakfast sandwich for a morning that genuinely feels worth waking up 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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