Citric Acid Free Herb & Ginger Breakfast Sausage Links
Mornings get a serious upgrade when breakfast sausage is made entirely from scratch with fresh herbs and warm spices. Store-bought sausage links are notorious for sneaking in citric acid as a preservative or flavor enhancer, which makes this homemade version such a relief — you know exactly what's in every link. Ground pork gets layered with fresh sage, thyme, rosemary, and ginger, plus a whisper of Ceylon cinnamon and turmeric that gives the whole thing a subtly complex, almost aromatic quality you won't find in a grocery store package. A touch of maple syrup and apple cider vinegar round out the seasoning without any hidden additives. Chilling the formed links before cooking is a small step that pays off big, helping them hold their shape and letting all those flavors meld together beautifully. Cooked in coconut oil until deeply browned on all sides, they come out juicy in the center with a satisfying crust. Whether you're serving them alongside eggs or tucking them into a weekend brunch spread, these little links are the kind of thing people ask about.
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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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