Turkey Free Herb & Ginger Breakfast Sausage Links
Breakfast sausage links from the store almost always mean turkey or chicken fillers, mystery binders, and a label you have to squint at just to feel okay about. These are made entirely from ground pork, so you know exactly what you're getting from the first ingredient to the last. The seasoning blend is genuinely special — fresh sage, thyme, and rosemary give you that classic breakfast-sausage warmth, while grated ginger, Ceylon cinnamon, and turmeric add a subtle brightness that makes these taste anything but ordinary. A touch of maple syrup and apple cider vinegar rounds everything out with just a hint of sweet-tart depth. Chilling the formed links before cooking is a small step that pays off big, helping them hold their shape and letting all those aromatics really settle into the pork. Cooked in coconut oil until deeply browned on every side, they come out juicy in the center with a satisfying crust. These are the kind of sausage links that make a weekend breakfast feel 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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