Xanthan Gum Free Herb & Ginger Breakfast Sausage Links
Homemade breakfast sausage is one of those small kitchen wins that makes the whole morning feel more intentional, and this herb-forward version delivers serious flavor with zero fuss. Ground pork gets loaded up with fresh sage, thyme, rosemary, and grated ginger, then rounded out with a whisper of Ceylon cinnamon, turmeric, apple cider vinegar, and maple syrup — it's savory, warmly spiced, and just barely sweet in the best way. Store-bought sausage links often rely on fillers and stabilizers that can be hard to track down on an ingredient label, so making your own means you know exactly what's going in. The short chill in the refrigerator before cooking is a small but important step — it helps the links hold their shape and lets all those aromatics really settle into the meat. A hot skillet with coconut oil gets them beautifully browned on every side, giving you that satisfying crust with a juicy, fully cooked center. These come together with just a bowl, your hands, and a pan, which makes them surprisingly weekday-friendly once you get the hang of the shaping.
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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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