Gluten Free Herb & Ginger Breakfast Sausage Links
Breakfast sausage from a package often hides fillers, binders, or flavor additives that can sneak gluten into your morning routine — making homemade the smarter, safer move. This version is built entirely from ground pork and a bold lineup of fresh herbs and warm spices, so every ingredient is something you can actually see and trust. Fresh sage, thyme, and rosemary give the links a deeply savory backbone, while grated ginger, Ceylon cinnamon, and turmeric add a gentle warmth that makes these taste anything but ordinary. A touch of apple cider vinegar and maple syrup rounds out the flavor with just enough brightness and sweetness to balance the richness of the pork. Coconut oil gives the outside a beautiful golden sear, and that chilling step before cooking is the quiet secret to links that hold their shape and develop a satisfying crust. These are the kind of sausages that make a weekend breakfast feel like something worth getting out of bed for.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!