Nitrate & Nitrite Free Herb & Ginger Breakfast Sausage Links
Breakfast sausage from the store almost always comes loaded with curing agents and preservatives you'd rather not think about first thing in the morning. These homemade links skip all of that entirely, relying instead on a genuinely exciting blend of fresh sage, thyme, rosemary, and grated ginger to do the heavy lifting. A pinch of Ceylon cinnamon and turmeric add warmth and a subtle golden hue, while a touch of maple syrup and apple cider vinegar round out the flavor in a way that feels both bright and deeply savory. You mix everything by hand, shape the links, and let them chill briefly so the seasonings really sink in before they hit the skillet. Coconut oil gives the outside a beautiful, caramelized sear while the inside stays juicy and tender. These are the kind of sausages that make a weekend breakfast feel like something worth getting out of bed 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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