Shellfish Free Herb & Ginger Breakfast Sausage Links
These homemade breakfast sausage links are the kind of morning upgrade that makes you wonder why you ever reached for a store-bought package. Ground pork gets layered with fresh sage, thyme, rosemary, and ginger, then brightened with a touch of apple cider vinegar and a hint of maple syrup for a flavor that's savory, aromatic, and just barely sweet. A pinch of Ceylon cinnamon and turmeric round everything out with a warmth that feels almost exotic for a breakfast plate. Because you're mixing and shaping these yourself, you know exactly what's in every link — no fillers, no mystery additives, and no concern about shared processing lines where shellfish products might be handled. Chilling the formed links before cooking is a small step that pays off big, helping the seasonings meld and keeping the links from falling apart in the pan. Coconut oil gives the exterior a gorgeous, golden sear while the inside stays juicy all the way through. These are equally at home next to scrambled eggs on a Tuesday or anchoring a weekend brunch spread.
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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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