Sausage is a staple breakfast item, whether tubular or patty shaped, and they are easy to make at home! Standard breakfast sausage is made with ground pork with seasonings which often includes something sweet like brown sugar. You can season breakfast sausage any way you like with my favourite being a combination of: salt, pepper, garlic, onion, sage, marjoram, thyme, paprika and red pepper flakes. The maple aroma really screams breakfast to me so I like to add a little maple syrup to the sausages for that aroma, the flavour and hint of sweetness. To make the sausage you simply mix all of the seasoning into the pork and then either form them into patties or place them into sausage skins. I like to fry these breakfast sausage patties up in a skillet and either serve them with eggs on the side or to throw them into breakfast sandwiches.
One of the great things about there sausages is that they freeze well so you can make a large batch and store them in the freezer for a quick breakfast any morning! I like to form them into patties, freeze them and then place them into a sealed container for storage in the freezer. Freezing them individually before throwing them all into one container helps prevent them from sticking to each other and you can then pull out a few when you need them!
Homemade Breakfast Sausage
Quick, easy and tasty homemade seasoned pork breakfast sausage patties with a hint of maple.
- 2 pounds ground pork
- 2 tablespoons maple syrup (or brown sugar), (optional)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried sage
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- Mix the everything into the ground pork, divide into 12-16 equal portions and form into patties.
- Cook the patties in a skillet over medium-high heat until lightly golden brown on both sides and cooked through.
Note: These freeze well! Place the uncooked patties on a sheet, freeze and then transfer the frozen patties to a sealed container to store in the freezer.
Option: Replace 1 pound of ground pork with 1 pound of ground turkey for a lighter version.
Option: Add 2 tablespoons sriracha for some heat!
Option: Add ground fennel seeds.
Option: Replace the sage, marjoram and thyme with 1 teaspoon cumin, 1 teaspoon oregano and 2 chopped chipotle chilies in adobo for a more Southern flavour! (aka Maple Chipotle Breakfast Sausages)
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Sandra Smith says
I LOVE THIS IDEA! I WILL DEFINITELY MAKE THEM! THANK YOU FOR ALL OF YOUR CREATIVITY, BEAUTIFULLY WRITTEN DESCRIPTIONS, AND EXCELLENT RECIPE RESUTS!
Another great recipe!
Rose Bowler says
Sausage recipe is interesting, but I must comment on the eggs in the picture; all those yummy crispy brown edges. Just perfect.
Hi Kevin! Thanks for sharing this. How do you think this would be with ground turkey? Not the same, I know, but trying to watch it around here. tyia
These are good with a 50%/50% split of pork and turkey; they a good with 100% turkey, though they are a little less juicy.
Barbara Miller says
I use ground chicken. I add a bit of brown sugar. Those eggs are looking mighty fine.
I like leaner sausage but it effects the texture. so I add about 1/4 cup of breadcrumbs tossed in melted butter per 1 pound gr pork. it gives it a more tender sausage.
I love your recipe.
Karen Richards says
How much fennel seed and what is the purpose of this spice?
Fennel has a licorice or star anise like flavour that is commonly found in Italian style sausage and breakfast sausages. Use 1/2 teaspoon of ground fennel seed if desired.
Chanthabury Peng says
What if I don’t have sage? Thanks!
You can omit the sage!