Real Foodie Rach

I’m a big lover of breakfast sausage, but not of the chemicals and additives in the conventionally made ones (no thank you, dextrose and MSG!). Thankfully, it’s easy to make your own sausage at home. All you need is ground meat, salt, pepper, and the seasonings of your choice.

For this recipe, I use ground pork, a mixture of sage, rosemary and thyme, red pepper flakes, and maple syrup (for that breakfast-y flavor!). After everything is combined in a mixing bowl, you can either cook your sausage right away, or freeze and store it for a later date. For a more savory sausage, omit the maple syrup and add 1/2 tsp garlic powder.

Homemade Maple-Sage Breakfast Sausage Recipe

Makes 10 small patties

Ingredients:

• 1 lb ground pork, pasture-raised if possible
• 3 tsp herb seasoning (I use a mix of ground sage, rosemary and thyme)
• 2 Tbsp maple syrup
• 1 tsp fine sea salt
• 1/2 tsp ground black pepper
• 1/4-1/2 tsp red pepper flakes

Directions:

1. Mix all ingredients together in a medium sized bowl until thoroughly combined. I find using your hands works best to gently combine everything.
2. Cover and place the mixture in the fridge. Let it sit for at least 40 minutes to allow the flavors to develop.
3. Form the mixture into small 3″ patties. I’m usually able to get about 10 patties from the mix. You can make your patties larger if you prefer.
4. Cook using your desired method. Enjoy!
5. If you’re not going to consume the sausage within a day or so, dry freeze the raw patties before vacuum sealing or placing them in a ziplock bag. They keep well in the freezer for several months.

Homemade Maple-Sage Breakfast Sausage Recipe

Rachael K.

A delicious way to make your own pork breakfast sausage using clean ingredients!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Resting Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breakfast

Servings 4

Equipment

• Medium size mixing bowl with lid (glass, ceramic or metal bowl if possible)
• Frying pan (for cooking)
• Sheet pan (for freezing)
• Parchment paper (for freezing)
• Ziplock freezer bag or vacuum seal bag (for freezing)

Ingredients

  

1x2x3x

• 1 lb ground pork (pasture-raised if possible)
• 1 Tbsp ground herb seasoning (I used a mixture of sage, rosemary and thyme)
• 1 Tbsp maple syrup
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp fresh ground black pepper

Instructions

 

• Using your hands, gently combine all of the ingredients in a medium sized mixing bowl, making sure the spices and herbs are evenly mixed throughout the ground pork. Be careful not to overwork the mixture.
• Cover and place the mixture in the fridge. Let it sit for at least 40 minutes to allow the flavors to develop.
• Form the mixture into 3" patties. I usually get about 10 patties from 1 lb of ground pork. You can make your patties bigger or smaller depending on your preference.
• If enjoying the sausage now, cook using your desired method. These patties fry up great in a cast-iron pan on the stove (see note below), or you can bake them in a 400 degree oven for 10-12 minutes, or until no longer pink in the center.
• If freezing, dry freeze the raw patties by placing them on a parchment lined baking sheet, not touching, and pop them in the freezer for 6-8 hours. Then vacuum seal or place them in a ziplock freezer bag, pushing as much air out as you can. They will stay good in the freezer for several months.

Notes

• Keep in mind that if you’re frying these patties on the stove, the maple syrup has a tendency to burn if overcooked.
• For a more savory sausage, omit the maple syrup and add 1/2 teaspoon of garlic powder.

Keyword breakfast sausage, gluten-free, maple, paleo, pork, pork sausage, sage, sausage, sausage pattie

Tried this recipe?Let us know how it was!