Oats Free Herb & Ginger Breakfast Sausage Links
Breakfast sausage from a package can be a minefield of hidden fillers and binders — oats and oat-derived ingredients sneak into more processed meats than you'd expect. This homemade version sidesteps all of that by building flavor entirely from scratch with ground pork and a genuinely impressive lineup of fresh herbs. Sage, thyme, and rosemary bring that classic savory backbone, while fresh ginger, a whisper of Ceylon cinnamon, and turmeric give the links a warmth that feels anything but ordinary. A touch of maple syrup and apple cider vinegar round out the seasoning with just enough sweetness and brightness to keep things interesting. Chilling the formed links before cooking is a small step that makes a real difference — the seasonings meld together and the sausages hold their shape beautifully in the pan. Cooked in coconut oil until deeply browned on all sides, they come out juicy, fragrant, and satisfying in a way that store-bought links rarely manage. Once you've made these, it's hard to go back.
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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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