Seed Oil Free Herb & Ginger Breakfast Sausage Links
Breakfast sausage from the store almost always comes loaded with canola or soybean oil hiding in the fine print, so making your own is genuinely the move if you want to keep things clean. Ground pork gets seasoned with fresh sage, thyme, rosemary, garlic, and grated ginger — a combination that smells incredible the moment it hits a hot pan. A pinch of Ceylon cinnamon and turmeric add warmth and depth without tipping the flavor into anything weird or overpowering, while a touch of maple syrup and apple cider vinegar balance everything out beautifully. Coconut oil is the only fat used for cooking, keeping the whole recipe completely free of industrial seed oils from start to finish. The trick of chilling the formed links before cooking is a small step that pays off big — they hold their shape, brown evenly, and develop that satisfying caramelized crust on the outside. These are the kind of sausages that make a weekend breakfast feel like something worth getting out of bed for.
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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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