Pork Breakfast Sausage

A platter of scrambled eggs and breakfast sausage patties.

5 from 1 vote

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. It's very easy to make and better than anything you can buy in a grocery store, plus you can customize it with your favorite spices and seasoning.

Prep Time20

Cook Time10

Course: Breakfast

Cuisine: American

Servings:

Calories: 210kcal

Author: Leigh Anderson

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

Ingredient Notes and Substitutions:

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.

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.

Storing Leftovers/Freezing:

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.

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