Mushroom Free Herb & Ginger Breakfast Sausage Links
Breakfast sausage from a package can be a minefield when you're avoiding fungi-derived ingredients, fillers, and flavor enhancers that sneak into commercial blends. This homemade version puts you fully in control, built from ground pork and a genuinely exciting lineup of fresh herbs — sage, thyme, and rosemary — rounded out with grated ginger, a whisper of Ceylon cinnamon, and golden turmeric. A small splash of apple cider vinegar and a touch of maple syrup balance the savory notes in a way that makes these links taste far more complex than the effort involved. The trick of chilling the formed links before cooking lets the seasonings meld and helps them hold their shape beautifully in the pan. Coconut oil gives the exterior a gorgeous, even brown crust while keeping the inside juicy and tender. These are the kind of sausages that make a weekend breakfast feel like something worth slowing down for — and knowing exactly what went into them makes every bite even better.
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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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