Maple Breakfast Sausage have always been one of our favorite breakfast treats. For the longest time, I was only eating Maple Turkey or Chicken Sausage (more on that here) but since I started eating Pork again, my husband begged me to make some Pork breakfast sausage for our freezer.
I got a great deal on local, sustainably raised ground pork at the farmers market last week and set out to stock our freezer. This an extremely easy recipe to make - especially if you have an electric griddle (like this for making pancakes), just mix, weigh and form the patties and start cooking.
For those mornings when you don’t want eggs, top some leftover veggies with two patties and a small side of fresh fruit (this is how I served and photographed – over leftover sauteed cabbage and kale with a small dish of blackberries)!
- This is a great recipe to double or even triple if you have a little extra room in your freezer!
- These are NOT SPICY. Don’t be freaked out by the 1 teaspoon of crushed red pepper flakes. It’s balanced out by the ground pork and maple syrup.
- If you don’t eat pork, substitute 2 pounds of ground chicken thighs and 1 1/2 pounds of ground chicken breast. Make sure to recalculate the Points Plus. Reduce the crushed red pepper to 3/4 teaspoon.
- These Spiced Maple Breakfast Sausage are Paleo, Gluten Free, Grain Free, Refined Sugar Free, Egg Free and Dairy Free.
- 2½ pounds ground pork
- 2½ Tablespoons Grade A Dark Pure Maple Syrup
- 1 Tablespoon finely chopped (fresh) sage leaves
- 2½ teaspoons fennel seeds
- 2 teaspoons garlic powder
- 1½ teaspoons kosher salt
- 1½ teaspoons freshly ground black pepper
- 1 teaspoon paprika
- 1 teaspoon crushed red pepper flakes
- Chop sage leaves and combine with remaining ingredients in a large bowl. Use your hands to mix until spices are well distributed.
- If you have a kitchen scale, line it with a piece of wax paper, tin foil or parchment and zero out the weight. I used a ¼ cup measuring cup to scoop the sausage mixture and then made sure each patty was 2.5 ounces. If you aren’t concerned about them being even, skip this step.
- Once you have the sausage meat weighed out, roll each pile of sausage mixture into a ball.
- Use your palm to press that ball as flat as possible. I like to do this on a plate or a piece of wax paper so it’s easier to transfer for cooking. Repeat until of the sausage patties are ready to cook.
- If you have an electric griddle, this is a great use for it. If not, cook these in batches in a large non-stick frying pan or cast-iron pan. If using a griddle, set the temperature to 350F (for a frying pan, medium heat). Cook each patty for 3 to 4 minutes per side. Don’t press down as you will release all of the juices and wind up with drier sausage (which is never good!).
- When fully cooked, transfer to a baking sheet lined with wax paper or parchment (make sure to place the patties in a single layer) and freeze. Once sausage patties are frozen, transfer to a ziploc freezer bag for easier storage.
- Place frozen (no defrosting required) sausage in non-stick frying pan or cast iron skillet over medium heat. Cook 6 to 8 min per side until warmed through. Serve and Enjoy!