Maple Homemade Breakfast Sausage

Maple Homemade Breakfast Sausage

Perfectly seasoned homemade breakfast sausage is a delicious start to the day. Cooked up in a skillet, they are a great pair with any breakfast dishes. The ground sausage can be used in other dishes too.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 8

Total Time 18

Servings 3-inch diameter sausage patties

Calories 172kcal

Author Toni Dash

Ingredients

3/4 teaspoon rubbed sage dried
¾ teaspoons dried thyme
½ teaspoon red pepper flakes
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon onion powder
¼ teaspoon dried marjoram
1 pound ground pork no flavors added; e.g. not ‘pork breakfast sausage’, Italian sausage etc
1 tablespoon pure maple syrup
1 tablespoon vegetable oil

Instructions

In a small bowl combine the seasonings: sage, thyme, red pepper flakes, kosher salt, black pepper, onion powder, marjoram. Stir together.
3/4 teaspoon rubbed sage, ¾ teaspoons dried thyme, ½ teaspoon red pepper flakes, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, ¼ teaspoon onion powder, ¼ teaspoon dried marjoram
In a large mixing bowl add the ground pork and maple syrup. Sprinkle on the seasonings.
1 pound ground pork, 1 tablespoon pure maple syrup
Mix together (easiest done with hands; rinse in cold water and dry first*) just until combined; do not overmix.
Scoop out ¼-cup portions (using a 1/4-cup cookie scoop works great) and mold into 3-inch diameter patties about ½-inch thick.
Gently press a finger into the middle of each patty. This helps them hold their shape while they cook.
Heat a large, heavy cast iron or non-stick skillet over medium heat. Add the vegetable oil.
1 tablespoon vegetable oil
Once the oil is heated add some of the patties (don’t over crowd the skillet).
Cook 3-4 minutes, flip over and cook an additional 3-4 minutes until the internal temperature registers 160 degrees F.
Remove from skillet onto two layers of paper towels to absorb any excess fat. Allow to rest while cooking the remaining patties. Serve warm.

Notes

Cooking time: 6-8 minutes per batch. This size of the batch will depend on the size of skillet used.

Expert Tips

Mix sausage with bare hands rinsed first in cold water. This works the ingredients together best. Rinsing hands in cold water helps helps keep the fat in the sausage from starting to melt before it's cooked.

Use a 1/4 cup scoop. It makes both quick work of scooping the sausage but more importantly it keeps all the sausage patties the same size so they cook in the same amount of time.

Make indentation in sausage patties. This helps keep the patties flat and from bulging.

Use a heavy cast iron skillet or non-stick skillet. This allows better heat distribution and to avoid burning.

Don't overcrowd skillet. Use a large skillet. You'll want enough room to flip the sausage.

Cook in the vegetable oil. The breakfast sausages won't cook through or in the same way if cooking without oil. We tested both methods.

How to store

Store any leftover cooked homemade breakfast sausage patties in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Nutrition