You can stop buying the pre-packaged stuff now.
Like virtually all food made from scratch, homemade breakfast sausage tastes better than anything made in a factory. And this sausage recipe is so uncomplicated, you can make it before you even sip your morning coffee. Fresh sage, generous amounts of black pepper, salt, fennel seed, and a touch of pure maple syrup combine forces for a breakfast treat that tastes better than any breakfast sausage biding its time on the supermarket shelves.
Pan fry this sausage to order, or cook it up in one batch and refrigerate or freeze it to enjoy throughout the week.
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Recipe Notes: Homemade Maple Sage Breakfast Sausage
Again, this recipe is very simple, but a few technique and ingredient notes will make a difference.
- A cast-iron skillet is the ideal pan for this, because cast iron retains heat so well and cooks food evenly. You will also get a nice crust on the sausage. If cast iron is not in the cards, any good-quality stainless steel pan will do. Lightly oil the pan for the first batch.
- Cook the sausage no higher than medium heat. Pork needs to be cooked through. The heat needs to be low enough to let inside cook through while browning — not blackening — the outside.
- Do not crowd the pan with patties. Leave space so that they brown, and do not steam.
- Just like burgers, the meat will seize up a bit when cooked. Make your patties flat with an indentation in the center.
- This breakfast sausage tastes just this side of sweet. I do think that pure maple syrup is the move here (not the fake stuff). This is by no means a sweet sausage, but if you prefer a more savory version, just reduce the amount of syrup by half. You can also substitute brown sugar.
Did you make the recipe? Share how it went in the comments below.
Homemade Breakfast Sausage With Sage and Maple Syrup
- 1 pound ground pork
- 2 tablespoons finely-chopped fresh sage
- 2 tablespoons pure maple syrup (or less depending on your taste)
- 1 1/2 teaspoons kosher salt, or 1 teaspoon of table salt
- 1 teaspoon fennel seed
- 20 turns fresh-cracked black pepper (or about 1 teaspoon)
- pinch paprika (optional)
- 1 tablespoon neutral cooking oil, such as canola
- In a medium-sized mixing bowl, combine the pork, sage, maple syrup, salt, fennel seed, pepper, and paprika. Mix gently with your hands until the ingredients are evenly distributed. Make sure not to overmix or squeeze the meat. You want it to remain tender.
- Form the pork mixture into small patties while heating a skillet on medium heat with the oil. The oil should get hot without smoking. Reduce the heat to medium-low.
- Add several of the patties and cook, flipping halfway, until nicely browned and cooked through, about 3 or 4 minutes per side. If the patties start to over-brown or the oil looks too hot, reduce the burner to low.
- Drain the patties on a plate or baking tray lined with paper towels. Serve hot, or let fully cool before freezing or refrigerating.