Macadamia Free Herb & Ginger Breakfast Sausage Links
Waking up to the smell of fresh herbs and warm spices sizzling in a skillet is one of those simple pleasures that makes mornings feel worth getting out of bed for. These homemade breakfast sausage links are seasoned with fresh sage, thyme, rosemary, and ginger, plus a whisper of Ceylon cinnamon and turmeric that gives them a subtle warmth without any heat. A touch of maple syrup and apple cider vinegar rounds everything out, creating a flavor that's savory, bright, and just a little complex in the best way. Because you're mixing and shaping these yourself from scratch, you know exactly what's going in — no mystery fillers, no shared-facility concerns, just clean, real ingredients. The coconut oil gives the exterior a beautifully golden, slightly crisp crust while keeping the inside juicy and tender. Chilling the formed links before cooking is a small but smart step that helps them hold their shape and lets all those aromatics really sink into the pork. Serve them alongside eggs, tucked into a breakfast wrap, or honestly just straight off the skillet — they disappear fast either way.
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!