Homemade Maple Breakfast Sausage Recipe

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Homemade Maple Breakfast Sausage

Lynnda Cloutier


The great thing about making your own sausage is you control the fat and seasoning. You can make it spicy, with a couple of pinches of chili flakes. And you don't need a meat grinder, either. Just buy the pork alread ground or have your butcher grind it. This sweet and savory sausage is great with some very finely diced apple, added to it before cooking, which will make the sausage moister and sweeter. And if you like Italian sausage, add about a teaspoon of fennel seeds.Source: Unknown

pinch tips: Perfect Bacon Every Time




1 1/2 lbs. ground pork shoulder
2 tbsp. grade b maple syrup
1 tsp. dried sage
1 shallot, finely chopped
1 tbsp. dijon mustard
1 tsp. freshly cracked black pepper
1 tsp. kosher salt

Directions Step-By-Step

Mix all ingredients and wrap tightly with plastic wrap. Chill in refrigerator for at least an hour and up to overnight.
When you're ready to cook, form mixture into small patties about 1/4 inch thick and 3 inches wide. Cook in a skillet over medium high heat, turning once til golden brown and completely cooked through, about 8 minutes total. Serve warm.
Makes 4 to 6 servings

About this Recipe

Course/Dish: Meat Breakfast