Rice Free Herb & Ginger Breakfast Sausage Links
Mornings get a serious upgrade when breakfast sausage is made entirely from scratch with fresh herbs and warm spices. Many store-bought sausage links sneak in fillers, binders, or starchy extenders that can be a real problem if you're avoiding grains — but this recipe keeps things clean with nothing but ground pork and a genuinely impressive spice lineup. Fresh sage, thyme, and rosemary bring that classic savory backbone, while grated ginger, Ceylon cinnamon, and turmeric add a subtle warmth that makes these links taste anything but ordinary. A touch of apple cider vinegar and maple syrup rounds everything out with just the right balance of bright and sweet. The trick of chilling the formed links before cooking is a small step that pays off big — it helps them hold their shape and lets all those flavors meld together before they ever hit the pan. Cooked in coconut oil until deeply browned on all sides, they come out juicy inside with a gorgeous crust. Whether you're meal-prepping for the week or pulling together a weekend brunch spread, these little links deliver serious flavor with total ingredient confidence.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!