This homemade Maple Sage Sausage is sweet, savory, and finished with a subtle kick of cayenne. Made with ground pork and simple spices, these easy breakfast sausage patties are the perfect side for all your favorite breakfast foods.
Most of the time, I'm team sausage for my meaty breakfast side, unless it's this candied bacon (I mean, who can resist?). What I love about breakfast sausage is how easy it is to customize the flavor. You can use a variety of fresh or dried herbs, or make it as sweet or spicy as you like.
For this pork breakfast sausage, I chose the familiar pairing of maple and sage. The maple's sweetness balances the earthy sage, creating homemade sausage patties that are perfect on their own or tucked into a breakfast sandwich.
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Key ingredients
Maple and sage, of course! A fall-inspired combo that everyone will love. Fresh sage is key for the best flavor, and be sure to use real, dark maple syrup (no fake pancake syrup here).
For the supporting spices, a mix of dried garlic, mustard powder, thyme, and a pinch of cayenne adds depth and just a little kick without overpowering the sausage.
Full ingredient list can be found in the recipe card below.
Step-by-step instructions
This recipe comes together pretty quickly. Just mix ground pork with all the seasonings, shape into patties, then pan-fry them in oil until golden brown. I also included instructions on how to bake the patties in the oven.
Step 1. Mix the pork, seasonings, and maple syrup in a bowl. Step 2. Shape into patties. Step 3-4. Fry in a hot skillet until golden brown on both sides. Step 5-6. Remove to a paper towel to drain. Brush with maple syrup and serve warm.
Oven Method: Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil. Arrange the sausage patties in a single layer and bake for 12-15 minutes, flipping halfway through, until cooked through and the internal temperature reaches 160°F. Transfer to a paper towel-lined plate before serving.
*These are abbreviated instructions. The full list of directions can be found in the recipe card below.
👩🍳Expert tips
- Don't over-mix the meat. Mix just until combined to keep the sausage tender.
- Use medium-high heat. A hot skillet helps the patties brown quickly while keeping the inside juicy.
- Brush with more maple syrup before serving. To drive home that maple flavor, I like to brush the cooked patties with maple syrup right before serving.
Variations
This maple sage sausage is easy to customize depending on your taste. Swap in dried sage if fresh isn't available, adjust the maple syrup for more or less sweetness, or add a little extra cayenne (or hot sauce) if you like more heat.
You can also shape the mixture into smaller patties or cook it as a loose sausage crumble for hashes, omelets, or breakfast bowls.
Serving suggestions
Serve maple sage sausage with eggs, French toast, biscuits, or waffles. Their round shape also makes them easy to layer in a breakfast sandwich. Lastly, try crumbling a patty or two to use in a breakfast hash.
Storage
Store cooked patties in the refrigerator for up to 4 days or freeze for up to 3 months.
Frequently asked questions
Yes, but since turkey or chicken doesn't have as much fat as pork, the patties may dry out. You can add a touch of oil or an egg to keep the patties moist.
Perfect Pairings
Eggs and sausage for the win!
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Maple Sage Sausage (Homemade Breakfast Patties)
Equipment
- large non-stick skillet
Ingredients
- 1 pound ground pork
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ½ teaspoon dry mustard
- ½ teaspoon dried thyme
- 1 tablespoon minced fresh sage (or 1 teaspoon dried sage)
- 3 tablespoon pure maple syrup, plus more for serving
- 1-2 tablespoon canola or vegetable oil for cooking
Instructions
- In a large bowl, gently mix the pork, spices, and maple syrup until just combined.1 pound ground pork, ½ teaspoon kosher salt, ¼ teaspoon cayenne pepper, ¼ teaspoon garlic powder, ½ teaspoon dry mustard, ½ teaspoon dried thyme, 1 tablespoon minced fresh sage, 3 tablespoon pure maple syrup, plus more for serving
- Divide the mixture into 8 portions (about 2½ ounces each) and shape into 3-inch patties.
- Heat 1-2 tablespoons of the oil in a nonstick skillet over medium-high heat. Working in batches (about 4 patties at a time), cook for 2-3 minutes per side, until browned and cooked through (or until the internal temperature reaches 160°F). Transfer to a paper towel-lined plate, brush with additional maple syrup, then serve immediately.1-2 tablespoon canola or vegetable oil for cooking
Notes
- Don't over-mix the meat. Mix just until combined to keep the sausage tender.
- Don't press the patties when cooking. It may be tempting to press down on the patties to make them thinner, but this actually causes them to release moisture. For thinner patties, shape them wider and flatter before cooking for the best results.
- Use medium-high heat. A hot skillet helps the patties brown quickly while keeping the inside juicy.
- Brush with more maple syrup before serving. To drive home that maple flavor, I like to brush the cooked patties with maple syrup right before serving.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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