Touted in the comments as “Holy, delicious Batman!” and “Worth making again and again and again,” my friend Loriel’s recipes have been a staple around here for awhile.
Today I’m thrilled to share her sweet and savory maple breakfast sausage recipe with you. It’s super simple and mouthwateringly delicious with a drizzle of maple syrup. I hope you love it as much as we do!
Maple Breakfast Sausage Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 -6 patties
Calories 0
Ingredients
- 1 lb lean pork (halfway frozen cut into chunks* or 1lb ground pork if you don’t have a high powered blender)
- 1 tbsp maple syrup
- 1 tsp organic Italian seasoning
- 1 tsp sea salt
- 1/8 tsp thyme
Instructions
Using A High-Powered Blender
- In a high-powered blender, put half the meat followed by all the spices/ingredients and top with the other half of the meat. Pulse about 6-8 times (you want it lightly mixed but not pulverized. Form into patties and fry in a lightly oiled skillet until golden brown on each side.
Using Ground Pork
- Add all ingredients to a bowl and mix thoroughly. Form into patties and fry in a lightly oiled skillet until golden brown on each side.
Nutrition
Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Ooh can’t wait to try this one! I have a ton of bulk ground pork that I bought earlier this year that I’ve been wanting to turn into sausage. This looks great and I’m loving Loriel’s seasoning blends so far! We’ve been chowing on her french onion dip all week. 🙂
When using fresh thyme, same amount? do you have to take it off the stems? Thank you!
I haven’t used fresh thyme before but I believe it is double the amount of dry. You’ll want to pick the leaves off the stems so you don’t get any hard pieces of stem in your sausage.
You’re correct, Heather. The conversion from dry to fresh is generally twice as much fresh as dry. This makes allowance for the water that is lost in the drying process.
Made this today for the first time and it was delicious. Just like what I remember breakfast sausage tasting like when I was a kid. My kiddos all loved it too! Thank you for this and for all of the yummy recipes you put together.
What do you fry them in (oil)?