Yeast Free Herb & Ginger Breakfast Sausage Links
Breakfast sausage from scratch sounds like a weekend project, but this one comes together faster than you'd expect and tastes far better than anything from a package. Ground pork gets layered with fresh sage, thyme, rosemary, and ginger, then warmed up with a pinch of Ceylon cinnamon and turmeric for a flavor profile that's aromatic, a little earthy, and genuinely craveable. A touch of maple syrup and apple cider vinegar round out the seasoning without overpowering the herbs — it's a surprisingly balanced blend that makes every bite interesting. Store-bought sausage links often rely on fillers, curing agents, or fermented additives that can be a real problem for anyone avoiding yeast and yeast-derived ingredients, so making your own is the cleanest workaround there is. The short chill in the refrigerator is worth every minute — it helps the links hold their shape in the pan and lets all those fresh herbs really sink into the meat. Cooked in coconut oil until deeply browned on all sides, these links develop a gorgeous crust while staying juicy inside. They're the kind of breakfast that makes you feel like you've actually got your morning together.
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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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