Soy Free Herb & Ginger Breakfast Sausage Links
Breakfast sausage from the store is one of those products that almost always sneaks in soy-based fillers, binders, or flavor enhancers — making homemade the far smarter move. This version is built entirely on ground pork and a genuinely exciting blend of fresh sage, thyme, rosemary, and ginger, with warm notes of Ceylon cinnamon and turmeric rounding everything out. A touch of apple cider vinegar and maple syrup gives each link that perfect balance of savory and just-barely-sweet that makes breakfast sausage so craveable. Coconut oil in the skillet helps the outsides develop a gorgeous, caramelized crust while keeping the inside juicy. The trick of chilling the formed links before cooking is a small step that pays off big — the seasonings meld together and the links hold their shape beautifully in the pan. Whether you're serving these alongside eggs or tucking them into a weekend brunch spread, they deliver serious flavor with nothing unnecessary in the mix.
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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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