Paraben Free Herb & Ginger Breakfast Sausage Links
Mornings get a serious upgrade when breakfast sausage is made entirely from scratch with real, recognizable ingredients. Store-bought links often contain preservatives and synthetic additives that can be a concern for anyone avoiding parabens and other chemical compounds, so making your own puts you fully in control of what ends up on your plate. Ground pork gets layered with fresh sage, thyme, rosemary, and grated ginger, then warmed with a touch of Ceylon cinnamon and turmeric for a flavor profile that's aromatic, savory, and just slightly sweet from a drizzle of maple syrup. A splash of apple cider vinegar brightens everything up and helps the seasonings meld beautifully during a short rest in the fridge before cooking. The links are pan-fried in coconut oil until deeply browned on all sides — that caramelized crust is genuinely hard to resist. They come together with simple mixing and shaping, no special equipment required, and the result is a batch of sausages that taste far more complex than the short ingredient list suggests.
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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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