Lactose Free Herb & Ginger Breakfast Sausage Links
Breakfast sausage is one of those morning staples that can quietly sneak in dairy-based fillers or binders depending on the brand — making homemade the smarter, cleaner move. These links are built entirely from ground pork and a genuinely exciting spice blend: fresh sage, thyme, rosemary, and ginger alongside warm Ceylon cinnamon and turmeric give every bite serious depth without a drop of dairy anywhere in the mix. A touch of apple cider vinegar and maple syrup rounds out the seasoning with just enough brightness and sweetness to balance the savory herbs. Coconut oil handles the cooking, so the exterior gets beautifully browned and slightly crisp while the inside stays juicy. The short chill in the refrigerator before cooking is a small but important step — it helps the links hold their shape and lets all those aromatics really settle into the meat. These are the kind of sausages that make a weekend breakfast feel like something worth slowing down 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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