Hazelnut Free Herb & Ginger Breakfast Sausage Links
Breakfast sausage from a package can be a minefield of mystery seasonings and undisclosed additives, but making it from scratch puts you completely in control. Ground pork gets loaded up with fresh sage, thyme, rosemary, and ginger, then rounded out with a whisper of Ceylon cinnamon, turmeric, and a touch of maple syrup for the kind of depth that store-bought links rarely deliver. A splash of apple cider vinegar brightens everything up and helps the flavors knit together during a quick rest in the fridge before cooking. The result is a sausage that's genuinely aromatic and a little complex — savory, faintly warm with spice, and just barely sweet. Coconut oil gives the outside a gorgeous golden sear while keeping the inside juicy. These links are satisfying enough to anchor a full weekend breakfast spread, but simple enough to prep on a weekday when you want something real on the plate.
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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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