Maple Breakfast Sausage

By Samin Nosrat

Recipe Overview

• Total Time: 45 minutes

• Rating: ★★★★★ (395 reviews)

• Number of Comments: 37

Introduction

This classic maple-and-sage-infused breakfast sausage recipe is a seamless addition to weekend brunch, ready in the same timeframe as a frittata or stack of pancakes. The pork’s rendered fat, tinged with sweet maple syrup and aromatic sage, creates a savory base that pairs beautifully with runny egg yolks and crusty bread. Each bite balances earthy sage, rich pork, and subtle maple sweetness, making it a comforting centerpiece for morning meals.

Ingredients (Serves 4)

• 250g (1½ cups) ground pork with 20–25% fat content (see Notes for lean meat adjustment)

• 1 tablespoon (15ml) pure maple syrup

• 1 teaspoon dried sage (or 2 teaspoons fresh chopped sage)

• ½ teaspoon fine sea salt

• ¼ teaspoon freshly ground black pepper

• 1 small garlic clove, minced (optional, for extra depth)

Preparation & Cooking Steps

1. Prepare the Sausage Mixture

In a large mixing bowl, combine ground pork, maple syrup, dried sage (or fresh chopped sage), salt, pepper, and minced garlic (if using). Mix gently with your hands or a spoon until all ingredients are evenly distributed. Avoid overmixing, as this can result in tough sausage texture.

2. Form Patties

Divide the mixture into 4 equal portions (≈60–70g/2.1–2.5oz each). Using your palms, shape each portion into a flat patty about 1.5cm (½ inch) thick. Press the center slightly thinner to ensure uniform cooking.

3. Cook the Sausages

Heat a cast-iron skillet over medium heat. Add a small amount of oil or bacon fat (if pork fat is insufficient) to the pan. Once hot, place the patties in the skillet, leaving space between them. Cook undisturbed for 4–5 minutes until the bottom forms a golden crust. Flip and cook another 4–5 minutes, or until the internal temperature reaches 71°C (160°F). The rendered fat will infuse the pan with a maple-sage aroma—resist the urge to rush this step for maximum flavor.

4. Rest & Serve

Transfer the cooked patties to a plate lined with paper towels to absorb excess fat. Let rest for 2 minutes. Serve immediately with runny eggs (e.g., “eggs in a hole”), toasted sourdough, or pancakes. Drizzle extra maple syrup over the top for an extra layer of sweetness.

Notes & Tips

• Fat Content: Use ground pork with 20–25% fat. If leaner pork is unavailable, replace 50g (≈2oz) of lean meat with ground pork belly or bacon.

• Sage Substitution: Fresh sage leaves (chopped) add brightness; reduce dried sage to ½ teaspoon for intensity.

• Cooking Technique: Cast-iron pans ensure even heat distribution and crispy exteriors. Avoid frequent flipping to let fat render and the crust form.

• Storage: Leftovers keep refrigerated for 3 days or frozen for 1 month. Reheat gently in a skillet or oven.

Variations

• Italian Fennel Sausage: Swap sage for 1 tsp crushed fennel seeds + ½ tsp dried rosemary. Add red pepper flakes for spice.

• Vietnamese Nem Nuong: Replace maple syrup with 1 tbsp fish sauce + 1 tsp palm sugar. Add 1 tsp grated ginger and ½ tsp cilantro stems.

Additional Info

• Featured In: The Pleasures of Making Your Own Pork Patty

• Save This Recipe: Bookmark for quick access to your go-to brunch staple.

This structured format ensures clarity, with detailed steps and pro tips to elevate the recipe’s success. Enjoy your savory-sweet maple breakfast sausage!