Maple breakfast pork sausages
- Preparation 15 min
- Refrigeration 30 min
- Cooking 15 min
- Servings 12 saucisses
- Freezing Absolutely
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🥓 The kind of breakfast that fills the house with good smells
Let’s be honest: homemade breakfast sausages are on another level. 🔥 Juicy ground pork, finely chopped bacon for texture, and just the right amount of maple syrup to bring everything together with a subtle sweetness. The result is tender, flavorful patties with that smoky-sweet balance that makes mornings way more exciting.
This is the kind of recipe that instantly upgrades brunch. A quick mix, a short rest in the fridge while the coffee brews, then a gentle sizzle in the pan. No casings, no fuss, just solid homemade breakfast food. Perfect with runny eggs, crispy potatoes, or tucked into a serious breakfast sandwich.
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🔥 Resting matters
Chilling the mixture helps the flavors develop and makes the patties hold together better during cooking.
🥓 Don’t overcook the bacon
Bacon that is too crispy will dry out the sausages. It should stay flexible so it blends into the pork.
🔥 Controlled heat
Medium heat allows the sausages to brown properly without burning the maple syrup, which caramelizes quickly.
🧊 Smart storage
The raw sausages keep for a few days in the fridge in an airtight container.
❄️ Freezing made easy
Freeze the raw patties flat, then transfer to a freezer bag. They can be cooked directly from frozen over low heat.
🍽️ How to serve them
Serve with eggs, breakfast potatoes, or inside a breakfast sandwich for a complete brunch plate.
Ingredients
- 750 g (about 1½ lb) ground pork, medium
- 190 ml (¾ cup) cooked bacon, not too crispy, finely chopped
- 60 ml (¼ cup) fresh parsley, finely chopped
- 2 tbsp (30 ml) maple syrup
- 1 tsp (5 ml) fresh thyme leaves
- ½ tsp (2.5 ml) dried sage
- ½ tsp (2.5 ml) fennel seeds
- Canola oil
- Salt and freshly ground pepper
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Preparation
- Add all the ingredients except the oil to a large bowl. Season generously with salt and pepper.
- Mix well with your hands until evenly combined.
- Form 12 patties and refrigerate for 30 minutes.
- Heat a large skillet over medium heat and lightly coat with oil.
- Cook the sausages for 2 to 3 minutes per side, until nicely browned and cooked through.
- Remove from the heat and let rest for 2 minutes before serving.
Very lean pork will make drier sausages. Medium ground pork works best.
Maple syrup is key to the flavor. Honey can work, but the profile will be different.
Yes. Bake at 200 °C (400 °F) for about 15 minutes, flipping halfway through.
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