Heat a skillet over medium heat. Cook the breakfast sausages until browned on all sides. Remove from the pan and set aside. Reserve the pan.
Whisk together the dry ingredients. Make a well and add the eggs, coconut milk, and ghee. Whisk until the batter is smooth.
Add a bit of ghee to the pan, if needed, then make a few long pancakes as long and as wide as the breakfast links (they will spread a bit). Add a breakfast link to the center. Cover with more batter.
Cook for 2-3 minutes, or until golden brown. Flip with a spatula and cook on the other side.
Continue in the same way with all of the sausages.