Homemade Maple Breakfast Sausage Patties

Why you’ll love it

• Sweet, savory and juicy with the classic flavor of sage and maple.
• Ready in 20 minutes with simple pantry spices.
• Freezer-friendly: cook straight from frozen on busy mornings.

Quick facts

Ingredients

For the seasoning

• 1 tsp kosher salt (or 3/4 tsp fine salt)
• 1 tsp dried rubbed sage
• 1/2 tsp dried thyme
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp crushed red pepper flakes (optional)
• 1/8 tsp ground nutmeg

For the patties

• 1 lb (450 g) ground pork (not extra-lean; 80/20 is ideal)
• 2 tbsp pure maple syrup
• 1 tsp vegetable oil, for the skillet

To serve

• Extra maple syrup, eggs, pancakes, biscuits or toast

Step-by-step method

1. Mix the spices. In a small bowl, stir together the salt, sage, thyme, black pepper, garlic powder, red pepper flakes and nutmeg so they are evenly distributed.

2. Season the pork. Put the ground pork in a bowl, sprinkle the spice mix over it and add the maple syrup. Mix with your hands for about 30 seconds, just until evenly combined.

3. Test the seasoning (optional). Cook a teaspoon of the mixture in a skillet for 1–2 minutes, taste and adjust the salt, maple or heat in the rest of the mix.

4. Shape the patties. Divide the mixture into 8 equal portions (about 2 oz / 55 g each) and shape into 3-inch (7.5 cm) patties about 1/2 inch (1.2 cm) thick. Press a shallow dimple in the center of each one so they stay flat. If you have time, refrigerate 30 minutes so the flavors meld and the patties hold their shape.

5. Heat the skillet. Heat the oil in a large cast iron or nonstick skillet over medium heat until shimmering.

6. Cook. Add the patties without crowding (work in batches if needed) and cook 4–5 minutes per side, until deeply browned and cooked through. Lower the heat slightly if the outside browns too quickly; the maple can scorch. Do not press them with the spatula.

7. Rest and serve. Transfer to a paper towel–lined plate for 1–2 minutes, then serve warm with eggs, pancakes, biscuits or toast.

How to know it is done

The patties are ready when both sides are deep golden brown with caramelized edges, the juices run clear and an instant-read thermometer inserted into the side of a patty reads 160°F (71°C). There should be no pink in the center.

Tips for the best result

• Use ground pork with some fat; very lean pork makes dry, crumbly sausage.
• Keep the meat cold and do not overmix, so the patties stay tender.
• Use real maple syrup, not pancake syrup, for a clean maple flavor.
• Wet your hands with cold water while shaping to keep the mixture from sticking.

Variations and substitutions

• Turkey or chicken: use 1 lb (450 g) ground turkey or chicken and add 1 tbsp olive oil to the mix for moisture.
• Apple sausage: add 1/2 cup finely grated apple, squeezed dry.
• Spicy: increase the red pepper flakes to 1/2 tsp and add 1/4 tsp cayenne.
• No maple: replace the syrup with 1 tbsp brown sugar, or leave it out for a classic savory sage sausage.
• Crumbles: brown the seasoned mixture loose in the skillet to use in biscuits and gravy, breakfast casseroles or burritos.

Storage and reheating

Refrigerate cooked patties in an airtight container up to 4 days; uncooked seasoned mixture keeps 1 day in the fridge. To freeze, place raw or cooked patties on a parchment-lined tray, freeze until firm, then transfer to a freezer bag for up to 3 months. Cook raw patties straight from frozen over medium-low heat, adding 2–3 minutes per side. Reheat cooked patties in a skillet 2–3 minutes per side or in the microwave 30–45 seconds.