Maple Sage Breakfast Sausage

By Sarah | Wisconsin from Scratch
December 12, 2016
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Author Notes: The balance of maple syrup and sage makes the perfectly sweet and savory breakfast sausage.Sarah | Wisconsin from Scratch

Makes: 4 smallish patties

  • 1/2 pound ground pork
  • 2 tablespoons maple syrup
  • 1 garlic clove, finely minced
  • 1 teaspoon dried sage
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  1. Combine all ingredients in a bowl and mix together until everything is just incorporated.
  2. Line a plate or baking sheet with wax paper or parchment paper. Divide pork mixture into four equal pieces and form each into a patty. Place patties on prepared baking sheet while you heat your pan.
  3. Heat a large cast iron pan over medium heat. Once hot, add the sausage patties, and cook, flipping once, until they are golden brown on both sides and cooked through - about 3-4 minutes per side. Remove sausage patties from pan and serve immediately. (note: some of the syrup will leak out of the sausage as it cooks, resulting in a sticky residue in the pan. I recommend setting the pan to soak as soon as you can to make cleanup easier.)

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