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.
If you are serving these alongside scrambled eggs, an egg casserole or my favorite Paleo Pancake recipe from BlueKaleRoad, one per person is usually plenty.
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)!
NOTES:
- 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.
A fun breakfast idea to use some of these sausage up in is this Hashbrown Breakfast Casserole from my friend Kristen at A Mind Full Mom
Did you make this recipe? Please give it a star rating below!
Maple Breakfast Sausage. Paleo Breakfast Sausage. Spiced Maple Breakfast Sausage.
- 2 1/2 pounds ground pork
- 2 1/2 tablespoons Grade A Dark Pure Maple Syrup
- 1 tablespoon finely chopped fresh sage leaves
- 2 1/2 teaspoons fennel seeds
- 2 teaspoons garlic powder
- 1 1/2 teaspoons kosher salt
- 1 1/2 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 1/4 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.[img src="https://i2.wp.com/www.everydaymaven.com/wp-content/uploads/2013/07/IMG_9397.jpg" width="550"]
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!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
I love making homemade breakfast sausage. This recipe is perfect with the addition of maple!
Thanks Kristen! So glad to hear you love it!
Great recipe.. Made one batch. Didn’t no if I would like them. As soon as I was finished, started batch #2 to freeze.
Love hearing that Kim!! Thanks for taking the time to let me know 🙂
Great recipe! I’ve made breakfast sausage, but it’s been years. Homemade tastes so much better than store bought. And you can adjust the seasoning mixture to your own taste – my wife really dislikes sage, for example, and this is found in almost every pork sausage. Easy enough to substitute thyme. Good stuff – thanks.
Great point about the Sage – Thyme is a perfect substitute!
I’m with Faith–lovely photo styling caught my eye right away, Alyssa.
My spouse is a vegetarian-while-deployed and talking about finding local meat sources, so I’m investigating what I can get around here. I’ve got a lead on a cow, and can get happy chickens for $25 each (about 4 pound carcasses) but I don’t know about hogs.
Thank you so much Kirsten! Isn’t it insane how expensive pastured chickens are?
Maple in breakfast sausages sounds so delish!!
I’ve always wanted to make homemade sausage, Alyssa, and I can’t wait to try your recipe! I have ground turkey on hand, so I may try it with that. Love that you add a touch of maple syrup, too. I’m so happy you like the pancakes – thank you for the kind mention!
The pancakes are a family favorite – especially with my son!!
I’m so happy you’re enjoying the props – the styling is so cute! I love making homemade sausage…I bet this recipe would also be fantastic with ground dark meat turkey!
It is fantastic with ground chicken or turkey thighs Faith – that is how I used to make it. I also have an adaption in the notes b/c you need to slightly decrease the red pepper flakes for poultry or it can be too strong.
These sounds so good!!! Never made my own sausage before..
It’s super easy! You’ll never go back to buying pre-made sausage!
Such a comfort food. We love home made patties.
So do we Ash and it’s so easy to have a huge batch stocked in the freezer!
Wow, homemade sausage! I’ve got to try this. We’re not big on pork, so will try with chicken thighs.
They are really good with the ground chicken thighs Jeanette as long as you slightly decrease the red pepper 🙂
Can’t wait to try this!!
I hope you love them Liz!