Homemade Breakfast Sausage With Sage and Maple Syrup
Here's the recipe for peppery, fresh homemade breakfast sausage with a hint of sweetness. A fantastic breakfast treat.
Servings: 12 patties
Ingredients
- 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
Instructions
- 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.
- While heating a skillet on medium heat with the oil, form the pork mixture into small, flat patties with an indentation in the center. 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 breakfast sausage patties on a plate or baking tray lined with paper towels. Serve hot, or let fully cool before freezing or refrigerating.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
