Homemade Maple-Sage Breakfast Sausage Recipe
A delicious way to make your own pork breakfast sausage using clean ingredients!
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
- 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.
Tried this recipe?Let us know how it was!
