I’ve shared many breakfast recipes on the blog, from baked goods to casseroles that suit brunch gatherings and everyday mornings. Not everyone eats gluten or dairy, and sometimes you want a simple protein option to serve alongside other brunch dishes. Maybe you want something you can prepare ahead and store in the freezer for meal prep. This maple breakfast sausage is a versatile solution for all of those needs.
These sausage patties freeze exceptionally well. They work perfectly on breakfast sandwiches, beside eggs, or with toast, and they add a satisfying hit of protein to your morning. On rushed days having a batch of these in the freezer means you can enjoy a quick, flavorful breakfast even when time is short.
They’re also ideal for hosting a large brunch. These patties pair well with casseroles and baked goods, and this recipe makes a generous batch so you can feed a crowd or keep extras on hand.
- 2 lbs. ground pork
- 2 tsp. salt
- 1 tsp. freshly ground black pepper
- 1 tsp. garlic powder
- 1 tsp. ground dried sage
- 2 tsp. onion powder
- 1 tsp. ground dried thyme
- 1/3 cup pure maple syrup
- Oil for cooking
- In a large bowl, combine the ground pork with salt, black pepper, garlic powder, sage, onion powder, thyme, and maple syrup. Use your hands to mix until everything is evenly combined.
- Heat a thin layer of oil in a large skillet over medium-low heat. Shape the pork mixture into patties with your hands, then cook for 5–8 minutes per side until golden brown and the internal temperature reaches 160°F (71°C).
- Transfer cooked patties to a plate lined with paper towels to drain. Continue cooking remaining patties in batches as needed.
- Store cooked sausage in the refrigerator for a few days, or freeze for longer storage. When freezing, separate patties with wax or parchment paper so they don’t stick together.
- Enjoy!
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