Emulsifier Free Herb & Ginger Breakfast Sausage Links
Most store-bought breakfast sausages are loaded with additives and binders you'd rather not think about at 7 a.m. These homemade links skip all of that — the only things holding them together are good ground pork and a little technique. Fresh sage, thyme, and rosemary give them a deeply aromatic, herby backbone, while grated ginger and a whisper of Ceylon cinnamon add warmth that feels genuinely special for a breakfast table. A touch of maple syrup and apple cider vinegar round out the flavor without tipping into sweet territory. Coconut oil in the pan helps them develop a gorgeous, even brown crust on all sides. Chilling the formed links before cooking is a small step that makes a real difference — it helps them hold their shape and lets all those fresh herbs settle into the meat. These are the kind of sausages that make you wonder why you ever bought the packaged kind.
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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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