Maple Sage Breakfast Sausage Recipe
I absolutely love this recipe because it brilliantly combines the sweet and savory flavors of maple syrup with a hint of spice that makes breakfast so much more exciting. Plus, making these sausages from scratch feels like I’ve literally leveled up my brunch game, impressing myself and everyone else at the table!
I adore crafting the ideal breakfast with my Maple Sage Breakfast Sausage. Mixing ground pork with the goodness of pure maple syrup and the warm hug of aromatic sage makes cooking this dish a pure pleasure.
It’s a delightful way to start the morning. The real star of the show, though, is the flavor infusion with garlic powder, onion powder, and smoked paprika that enhances the sausage’s taste profile.
Ingredients
Ground pork:
A strong and savory foundation, filled with protein.
Pure maple syrup:
Imparts natural sweetness and a suggestion of caramel flavor.
Dried sage:
Presents the sausage with complex layers of flavor, including rich, herbal undertones.
Black pepper:
Delivers a gentle warmth and a peppery finish.
Smoked paprika:
Injects a smoky depth, bringing warmth to the taste profile.
Ingredient Quantities
- 1 pound ground pork
- 2 tablespoons pure maple syrup
- 1 teaspoon dried sage
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon nutmeg
- 1 pinch cayenne pepper (optional)
Instructions
1. In a big bowl, put the ground pork, maple syrup, dried sage, salt, black pepper, garlic powder, onion powder, smoked paprika, nutmeg, and cayenne pepper.
2. Thoroughly mix the ingredients using your hands until they are well combined. Distribute the spices evenly throughout the pork.
3. Plastic wrap the bowl and refrigerate the mixture for at least 30 minutes to meld the flavors. For best results, refrigerate overnight.
4. Once the mixture has had time to marinate, take it from the refrigerator and shape it into 8 to 10 small, uniform patties.
5. Warm a big frying pan over medium heat. If you prefer, you can very lightly grease the pan with a bit of oil to keep things from sticking.
6. When the skillet is hot, the sausage patties in a single layer can be added, ensuring that the pan isn’t overcrowded.
7. The patties should be cooked for approximately 4-5 minutes on each side or until they are golden brown and cooked all the way through, to an internal temperature of 160°F (71°C).
8. When preparing large quantities, position the cooked sausages on a plate that has been lined with paper towels. The sausages will drain excess fat and not become greasy.
9. Warm the breakfast sausages and serve them with your favorite morning meal, be it eggs, pancakes, or toast.
10. Savor the combination of sweet, savory, and slightly spicy flavors that your homemade maple sage breakfast sausages deliver.
Equipment Needed
1. Large bowl
2. Measuring spoons
3. Plastic wrap
4. Refrigerator
5. Frying pan
6. Spatula
7. Plate
8. Paper towels
9. Cooking thermometer
FAQ
- Can I use fresh sage instead of dried sage in this recipe?You can indeed use fresh sage instead of dried sage. To replace the dried sage, use about one tablespoon of fresh sage with the same preparation—finely chopped—that you would use with dried sage.
- Is there a substitute for ground pork?Indeed, you may substitute ground turkey or chicken for a leaner option. Nonetheless, this may have slight effects on flavor and texture.
- How can I make the sausage spicier?If you want to raise the heat, add more cayenne pepper or taste as you incorporate crushed red pepper flakes.
- Can I make the sausage mixture ahead of time?Certainly! You can ready the sausage mix and chill it in the fridge for as long as a day, anywhere from 30 minutes to 24 hours, before you cook it. This time allows the flavors in the mix to meld nicely and for you to get a good, well-rounded flavor in the sausage.
- How should I cook the sausage patties?Prepare the patties in a nonstick skillet over medium heat. Allow them to cook for approximately 4-5 minutes on each side. They should be golden brown and cooked through when you are finished.
- Can I freeze the uncooked sausage patties?You can freeze the formed patties by placing them on a baking sheet in a single layer and freezing until solid. Then, transfer them to an airtight container, and they will be good for up to 3 months.
Substitutions and Variations
Substitute with ground chicken or turkey for a leaner option in place of ground pork.
Use honey or agave syrup as alternatives to pure maple syrup.
Sage, dried: Use dried thyme or rosemary in place of dried sage for a different herbal taste.
Smoked Paprika: If you don’t have smoked paprika on hand, use regular paprika and add a touch of liquid smoke.
Substitute allspice or a dash of cinnamon for the warm spice note of nutmeg.
Pro Tips
1. Use Quality Pork: For the best flavor and texture, choose freshly ground pork with a little bit of fat, ideally around 20% fat content, to keep the sausages juicy and flavorful.
2. Chill the Mixture: After mixing the ingredients, not only refrigerate the mixture for at least 30 minutes, but try to let it sit overnight. This enhances the flavor integration and improves the texture of the patties.
3. Test a Small Patty First: Before forming all your patties, cook a small test patty to check the seasoning. This way, you can adjust salt, spices, or sweetness if needed.
4. Avoid Overmixing: Mix the ingredients just until they are combined. Overmixing can make the sausage patties dense and tough instead of tender and juicy.
5. Control the Temperature: Cook the patties over medium heat. If the heat is too high, the outside might burn before the inside is cooked through. Ensuring the correct temperature helps in achieving a perfectly cooked, juicy sausage.
Maple Sage Breakfast Sausage Recipe
My favorite Maple Sage Breakfast Sausage Recipe
Equipment Needed:
1. Large bowl
2. Measuring spoons
3. Plastic wrap
4. Refrigerator
5. Frying pan
6. Spatula
7. Plate
8. Paper towels
9. Cooking thermometer
Ingredients:
- 1 pound ground pork
- 2 tablespoons pure maple syrup
- 1 teaspoon dried sage
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon nutmeg
- 1 pinch cayenne pepper (optional)
Instructions:
1. In a big bowl, put the ground pork, maple syrup, dried sage, salt, black pepper, garlic powder, onion powder, smoked paprika, nutmeg, and cayenne pepper.
2. Thoroughly mix the ingredients using your hands until they are well combined. Distribute the spices evenly throughout the pork.
3. Plastic wrap the bowl and refrigerate the mixture for at least 30 minutes to meld the flavors. For best results, refrigerate overnight.
4. Once the mixture has had time to marinate, take it from the refrigerator and shape it into 8 to 10 small, uniform patties.
5. Warm a big frying pan over medium heat. If you prefer, you can very lightly grease the pan with a bit of oil to keep things from sticking.
6. When the skillet is hot, the sausage patties in a single layer can be added, ensuring that the pan isn’t overcrowded.
7. The patties should be cooked for approximately 4-5 minutes on each side or until they are golden brown and cooked all the way through, to an internal temperature of 160°F (71°C).
8. When preparing large quantities, position the cooked sausages on a plate that has been lined with paper towels. The sausages will drain excess fat and not become greasy.
9. Warm the breakfast sausages and serve them with your favorite morning meal, be it eggs, pancakes, or toast.
10. Savor the combination of sweet, savory, and slightly spicy flavors that your homemade maple sage breakfast sausages deliver.