Nutmeg Free Herb & Ginger Breakfast Sausage Links
Breakfast sausage from scratch sounds ambitious, but this recipe is genuinely straightforward and the payoff is massive. Ground pork gets layered with fresh sage, thyme, rosemary, and grated ginger, then rounded out with a touch of Ceylon cinnamon, turmeric, maple syrup, and apple cider vinegar — a combination that smells incredible in the pan and tastes even better on the plate. Many store-bought sausage blends sneak in warm spices like nutmeg as a background note, so making your own is the cleanest way to stay in control of exactly what goes into every link. The short chill in the refrigerator before cooking is a small but important step that helps the links hold their shape and lets all those aromatics really settle into the meat. Coconut oil gives the outside a beautifully golden, slightly crisp crust while the inside stays juicy and tender. These are the kind of breakfast links that make a lazy weekend morning feel like a proper 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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