Eggless Herb & Ginger Breakfast Sausage Links
Homemade breakfast sausage is one of those small-effort, big-reward kitchen projects, and this version is genuinely hard to beat. Ground pork gets loaded with fresh sage, thyme, and rosemary, then brightened with grated ginger, a touch of maple syrup, and a splash of apple cider vinegar — it's savory, a little warm, and just slightly sweet in the best possible way. Ground Ceylon cinnamon and turmeric round out the spice blend in a way that feels unexpected but completely right. Many store-bought sausage links rely on fillers or binders that can sneak in unwanted ingredients, but here the pork holds everything together on its own — no eggs, no breadcrumbs, nothing extra needed. A short rest in the fridge before cooking helps the links firm up and lets all those aromatics really settle into the meat. Cooking them in coconut oil gives the outside a gorgeous golden crust while keeping the inside juicy. These are the kind of links that make a weekend breakfast feel like something worth getting out of bed 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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