Description
Ingredients
For approximately 8-10 sausage patties, you’ll need:
- 1 pound ground pork (preferably 80/20 lean-to-fat ratio)
- 3 tablespoons pure maple syrup (the real stuff makes a difference!)
- 1 teaspoon salt
- 1 teaspoon dried sage
- ½ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes (optional, adjust to your heat preference)
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 tablespoon olive oil (for cooking)
Instructions
In a small bowl, mix together all your dry seasonings – the salt, sage, black pepper, thyme, red pepper flakes, nutmeg, and cloves. This ensures even distribution of flavors throughout your breakfast maple sausage. I like to use my fingertips to break up any clumps in the dried herbs.
As I mix these spices, my kitchen starts to fill with the most comforting aroma – it reminds me of holiday mornings when my grandmother would cook for the whole family. There’s something special about the combination of sage and nutmeg that just says “breakfast” to me.
In a large mixing bowl, place your ground pork. Pour the maple syrup and sprinkle the spice mixture over the meat. Using clean hands (my preferred method) or a fork, gently mix everything together until just combined.
The key here is to avoid overworking the meat, which can make your breakfast maple sausage tough. Mix until the spices and maple syrup are evenly distributed, but no more than that. The mixture will be sticky from the maple syrup – that’s perfectly normal!
Divide the sausage mixture into 8-10 equal portions. With slightly damp hands (this prevents sticking), form each portion into a patty about ½-inch thick. If you prefer perfectly uniform patties, you can use a round cookie cutter or mason jar lid as a guide.
I like to make a slight depression in the center of each patty with my thumb – this helps prevent the breakfast maple sausage patties from puffing up in the middle as they cook.
At this point, if you have time, place the formed patties on a parchment-lined plate or baking sheet and refrigerate for 30 minutes. This rest time allows the flavors to meld and helps the patties hold their shape during cooking. If morning hunger strikes and you can’t wait, you can certainly cook them right away!
Heat a tablespoon of olive oil in a large skillet (my treasured cast iron is perfect for this) over medium heat. When the pan is hot, carefully add the sausage patties, being careful not to overcrowd the pan. Work in batches if necessary.
Cook the breakfast maple sausage patties for 4-5 minutes on the first side until they develop a beautiful golden-brown crust. Flip carefully using a thin spatula and cook for another 4-5 minutes on the second side, or until the internal temperature reaches 160°F (71°C) and there’s no pink remaining in the center.
As they cook, you might notice some caramelization happening from the maple syrup – those browned bits are flavor gold!
Transfer your cooked breakfast maple sausage patties to a paper-towel-lined plate to absorb any excess grease. Let them rest for about 2 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 patty
- Calories: 170
Keywords: breakfast maple sausage recipe, homemade breakfast sausage, maple syrup sausage patties, easy breakfast sausage recipe, sweet and savory breakfast sausage