Easy Maple Breakfast Sausage
While I love bacon and chicken sausage with my breakfast, sometimes I just want something a little different, like plain old pork breakfast sausage. What I don't want is all the gross junk that comes with prepackaged breakfast sausage. The solution? Make my own!
The good news is that it's ridiculously easy to do - meat + spices = breakfast sausage. The even better news is that if you are looking for a lower fat option (because...macros!) you can also use ground turkey, or even ground beef and get pretty much the same result minus some very slight variations in texture and flavor.
Maple Breakfast Sausage
- 1 lb ground pork (or beef or turkey)
- 1 teaspoon dried sage
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 tablespoon maple syrup
- 1 teaspoon salt
- Combine the seasonings (sage, basil, garlic powder, and salt) in a small bowl, mix to combine.
- Place the ground pork in a large bowl and add the seasoning mixture. Mix everything together until well combined, I find that hands work best for this part.
- Divide into 8 patties.
- Heat a cast iron pan over medium heat, add a small amount of coconut oil to lightly coat the bottom
- Cook each patty until golden brown, about 4 minutes on each side depending on thickness.
- Serve immediately or store in the fridge for up to 5 days. These can also be frozen before or after your cook them. To defrost cooked patties, place in fridge for 24 hours prior to serving. Heat in a pan over medium heat until warmed through.
You can omit the maple syrup, but then they won't be maple breakfast sausages.
Don't be intimidated by the idea of making your own sausage. It's really no more difficult than making burgers or meatballs. I like to make a double batch of these every few weeks and freeze them (already cooked). Then I just take a few out the night before...or in the morning when I decide that I want to eat sausage. If you forget to take them out early enough to defrost in the fridge, you can microwave them until they are defrosted and then heat them up in a pan so they get crispy on the outside. Serve with eggs and sauteed spinach or pancakes.