Pork Breakfast Sausage
Infused with familiar flavors like maple syrup and fresh sage, this juicy and (pleasantly) fatty breakfast sausage strikes the perfect balance between sweet and savory. Easy to make and better than anything you can buy in a grocery store feel free to customize it however you like with your favorite spices and seasoning. For a cozy weekend breakfast serve with soft scrambled eggs and oven-roasted breakfast potatoes.
The key to the most delicious homemade sausage is starting with really good quality pork. Pigs that are raised responsibly, outdoors in lush, natural settings and fed a proper diet, undoubtedly produce the highest quality pork. The result of this effort (and extra expense) is pork thats intensely flavorful with lots of beautiful marbling. Buying directly from a farm is ideal, many farms will ship product right to your door, if you have a local farm nearby, even better. If you’re in Southern California, Peads and Barnett is my go-to.
This sausage is the perfect compliment to any breakfast really but especially, in my opinion, pancakes, waffles and french toast. Warm, salty, fatty sausage dragged through a puddle of maple syrup (the good stuff) is a pretty magical bite. If you’re in the mood for something more savory, this sausage can be used as the base for Cornbread Biscuits and Green Chili Sausage Gravy or layered into just about any breakfast sandwich.
Ingredients:
To make this breakfast sausage you will need: ground pork, fresh sage and/or rosemary, garlic and/or onion powder, fennel seeds, black pepper, chili flakes and a splash of maple syrup.
*See recipe card for additional notes and ingredient substitutions.*
Recipe Steps:
Step 1. Mix
Carefully mix together all of the ingredients in a bowl, just until combined. You don’t want to over-mix or your sausages can become tough and dry. Cover the bowl with plastic wrap and transfer to the refrigerator for at least 30 minutes or up to 24 hours.
Step 2. Shape
Use a cookie scoop, or 1/3 measuring cup to portion the sausage mixture into patties.
Note on Freezing: To freeze breakfast sausage, portion and shape the patties then transfer to a parchment lined baking tray and place in the freezer until frozen solid. Once the patties are frozen, wrap them in plastic wrap and store in a ziplock back in the freezer for up to three months. You can follow the same steps with cooked sausage patties too: cool, freeze, wrap and store.
Step 3. Cook
Cook the sausage in a skillet over medium-high heat just until golden brown and cooked through, about 3 minutes per side. Don’t over cook them – it’s easy to do.
Testing Sausage for Doneness – Three Ways:
- By touch: Gently press on the center of the patty, when its done it should feel slightly firm but still springy. Soft = not done yet, firm = over cooked.
- With a Cake Tester: Insert the tip of a metal cake tester into the center of the sausage patty and hold it there for 5 seconds. Remove the tester and carefully touch the your wrist. If it feels warm or hot, the sausage is cooked through and ready to serve. If it’s cool/cold it needs more time.
- Thermometer: If using a thermometer, aim for 145-150F, remember they’ll carry on cooking as they rest.
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Pork Breakfast Sausage
Ingredients
- 1 pound ground pork
- 1 tablespoons maple syrup
- 1 tablespoon finely chopped fresh sage
- 1 tablespoon finely chopped fresh rosemary
- teaspoon fennel seeds, roughly chopped
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoons crushed red pepper flakes
- 2 teaspoons kosher salt
- neutral oil for cooking - as needed
Instructions
- Place all of the ingredients (except the oil) in a large mixing bowl; pork, maple syrup, herbs, spices and salt. With clean hands, gently fold the ingredients together just until combined. Don't over mix. Cover the bowl with plastic wrap and transfer to the refrigerator to marinate for at least 30 minutes or up to 24 hours.
- Line a baking tray with parchment paper. Use a cookie scoop or 1/3 measuring cup to portion and gently shape the sausage mixture into patties then transfer to the prepared tray. Try not to over work them or force them into a "perfect" round shape, too much handling will make them tough. Irregular, craggily edges are ideal.
- In a skillet over medium-high heat, add a very small amount of oil, just enough to lightly coat the surface of the pan to prevent sticking. Cook the sausage patties, in batches, until golden brown and no longer pink. See notes for tips on testing doneness. Transfer to a clean plate and gently tent with foil, rest for 2-3 minutes before serving.
Notes
- Pork: as mentioned earlier, high-quality pork = high quality sausage. Look for ground pork that it well marbled. If you’re unsure speak to your butcher. They will point you in the right direction.
- Maple Syrup: substitute: brown sugar or honey
- Fresh Sage/Rosemary: you can really use one or the other or both, dried will work in a pinch if fresh is unavailable.
- Spices: feel free to play around with the spice combination to suit your preference.
- By touch: Gently press on the center of the patty, when its done it should feel slightly firm but still springy. Soft = not done yet, firm = over cooked.
- With a Cake Tester: Insert the tip of a metal cake tester into the center of the sausage patty and hold it there for 5 seconds. Remove the tester and carefully touch the your wrist. If it feels warm or hot, the sausage is cooked through and ready to serve. If it’s cool/cold it needs more time.
- Thermometer: If using a thermometer, aim for 145-150F, remember they’ll carry on cooking as they rest.
- Leftover, cooked, breakfast sausage will stay fresh for up to three days in the refrigerator. Store in a tightly sealed food storage container.
- To freeze breakfast sausage: portion and shape the patties then transfer to a parchment lined baking tray and place in the freezer until frozen solid. Once the patties are frozen, wrap them in plastic wrap and store in a ziplock back in the freezer for up to three months. You can follow the same steps with cooked sausage patties too: cool, freeze, wrap and store.
My family loved this!