Maple Sage Breakfast Sausage is better than any breakfast sausage you can buy at the store! It’s super easy to make and uses real ingredients you can feel good about eating. You just need ground pork, real maple syrup, and seasoning that you likely already have in your kitchen.
FINALLY! Warm weather has arrived. It’s been in 60s here in Minnesota and so sunny. I’m loving it. And, I’m also loving being able to work outside. So much better than being cooped up inside. It’s one of the perks of working from a computer all day.
Now, if it could warm up a bit more so that I can sunbathe from a boat in the middle of the lake, that’d be perfect. Because we’re on a tight schedule here in Minnesota when it comes to summer.
P.S. It’s currently Friday as I’m writing this, and I’m so ready for the weekend. I was in Iowa for a few days this week for work meetings, and now all I want to do is spend every waking minute outside.
You guys, before we move onto the recipe, I have to talk for a couple minutes about one my favorite restaurants, Surly Brewing, and my fun weekend plans!
Last night my mom was in town, so we went to Surly for dinner and beers, and I just have to say, if you live in Minnesota and you’ve never been to Surly, you’re honestly missing out. Their food is some of the best you’ll ever have.
I literally have never had anything bad there, and I feel like that’s rare for a restaurant. I typically order one of three things: the burger, brisket sandwich or chicken sandwich. But last night I mixed it up and got the gnocchi, and I did not regret it for one second. My mom got the trout, and also amazing. She said it’s the best she’s ever had. Oh, and they have this new rosé beer. Mmmm. So much love for you, Surly.
To keep the fun going, tomorrow night I’m tagging along with one my best friends to dinner and a play at the Orpheum Theatre in Minneapolis with her family. And, a quick side note, her name is also Rachel, and it’s spelled the right way, without an extra ‘a’ – ya know, like Rachael. That’s just wrong 😉 Probably why we’re friends lol.
I’m pretty excited because I love her family, especially her parents. They’re seriously a blast. Lots of drinks will be had. We’re going have dinner at Butcher and the Boar, which is going to be amazing, followed by Jersey Boys! To say I’m excited is an understatement.
In other news, this Maple Sage Breakfast Sausage is something I’m also extremely excited about because, to put it bluntly, it’s so damn delicious.
I obviously used pork that we raised and butchered ourselves, but you can buy ground pork from your local meat market or grocery store, and it will work just fine. BTW…If you don’t buy meat locally, I highly recommend you find a local farmer because the taste is just, simply put, better.
You may be thinking, why not just buy premade breakfast sausage instead? But, please just don’t. I promise this homemade version tastes 100x better and you’ll avoid all of the fake, unpronounceable ingredients that they shove into premade breakfast sausage. So, buy 100% ground pork and make your own. Not to mention, the seasonings in this recipe are ones you likely already have on in your kitchen because I like to keep it simple.
Please promise me that you will also use real maple syrup. It makes a world of difference. Pancake syrup is just flavored corn syrup, and the taste is not the same. So, let’s keep it real here. Okay? Sweet. Plus, the flavor combination of real maple syrup and sage is amazingly tasty. Everyone will love these! You should probably double or triple the batch, just saying.
And, let’s not overlook the fact that you can also meal prep with this sausage! It can be frozen in cooked or uncooked patty form or stored in an airtight container for up to 3 days in the refrigerator. Win. Directions for freezing are in the recipe section below! Check it out.
Alright, I’m off to enjoy this nice Minnesota weather. Seeeee ya!
More breakfast favorites:
- Lemon Poppy Seed Waffles with Whipped Honey Lemon Cream
- Leek, Sun-Dried Tomato, and Goat Cheese Deep Dish Quiche
- Hot Buttered Rum French Toast Bake
- Next-Level Cheesy Breakfast Tator Tot Skillet
Maple Sage Breakfast Sausage
- 1 pound ground pork
- 3 tablespoons real maple syrup not pancake syrup
- ¼ teaspoon sage
- ¼ teaspoon thyme
- ¼ teaspoon nutmeg
- ¼ teaspoon paprika
- ½ teaspoon garlic
- ½ teaspoon onion
- 1 teaspoon salt
- ½ teaspoon black pepper
- In a large bowl, mix together all ingredients until well combined.
- Use your hands to form 5-6 round patties.
- Heat a large skillet over medium heat until hot. Place as many patties as you can in the skillet without them touching. Cook about 3-4 minutes on each side until golden brown and cooked through to 165° F. Repeat with remaining patties.