Mustard Free Herb & Ginger Breakfast Sausage Links
Breakfast sausage from a package almost always hides something unexpected in the ingredient list, and for anyone avoiding mustard, that guessing game gets old fast. Making your own links at home puts you completely in control, and this version is genuinely worth the effort. Ground pork gets layered with fresh sage, thyme, rosemary, and grated ginger, then warmed up with a touch of Ceylon cinnamon and turmeric for a flavor profile that feels both familiar and a little special. A small hit of apple cider vinegar and maple syrup rounds everything out — savory with just enough brightness to keep things interesting. The links are shaped by hand, chilled so they hold together beautifully, then pan-seared in coconut oil until deeply browned on all sides. Every single ingredient is clean and straightforward, so there's no second-guessing what went into your breakfast. These are the kind of sausages that make a weekend morning feel like a real occasion.
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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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