Wheat Free Herb & Ginger Breakfast Sausage Links
Breakfast sausage from a package can be a minefield of hidden fillers and binders, but this homemade version keeps things beautifully clean with nothing but ground pork and a bold lineup of fresh herbs and warm spices. The combination of sage, thyme, and rosemary gives each link that classic savory backbone, while fresh ginger, Ceylon cinnamon, and turmeric add a subtle warmth that makes these taste genuinely special. A touch of apple cider vinegar and maple syrup rounds everything out with just enough brightness and sweetness to balance the richness of the pork. Because the whole recipe is built from scratch with whole ingredients, there's no guesswork about what's actually in your sausage — every component is right there in the bowl. 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 sink in. Cooked in coconut oil until deeply browned on all sides, they come out with a satisfying crust and a juicy, herb-packed center that store-bought links simply can't match.
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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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