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Homemade spiced maple breakfast sausage to stock your freezer, save money and use higher quality ingredients than packaged breakfast sausage!
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 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 2 to 3 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 to cool. Make sure to place the patties in a single layer and refrigerate until completely cooled. Once sausage patties are cooled, transfer baking sheet(s) to the freezer. Once patties are frozen, transfer to a ziploc freezer bag or air-tight container for easier storage.
Place frozen (no defrosting required) sausage in non-stick frying pan or cast iron skillet over medium heat. Cook 4 to 6 min per side until warmed through. Serve and Enjoy!
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Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.