Breakfast Sausage
Yield: 8 sausages
Calories: 90kcal
I love making homemade breakfast sausage because it lets me control the flavor and seasoning balance, creating patties that are juicy, savory, and perfectly spiced.
Ingredients
- 1 pound (g) ground pork
- 2 tablespoons (ml) maple syrup
- 1 teaspoon (g) kosher salt
- ½ teaspoon black pepper
- ½ teaspoon (g) garlic powder
- ½ teaspoon dried sage
- ¼ teaspoon dried thyme
- ¼ teaspoon dried marjoram, or oregano
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground nutmeg
- ¼ teaspoon red pepper flakes
- 1 tablespoon (ml) olive oil
Instructions
- Mix the Sausage Ingredients - In a large bowl, combine the ground pork, maple syrup, salt, pepper, garlic powder, sage, thyme, marjoram, smoked paprika, nutmeg, and red pepper flakes.
- Form into Patties - Divide the sausage mixture into 8 portions, about ¼ cup (2 ounces, 60g) each, roll into balls, then flatten into ½-inch thick patties. The bottom of a measuring cup works well for pressing. Transfer to a sheet pan or plate and refrigerate for 15 to 30 minutes.
- Cook the Sausage - Heat a large cast iron pan or nonstick skillet over medium heat. Add olive oil; once hot, carefully add the sausage patties to the pan. Lightly press for better browning. Cook until the surface is golden brown, about 3 minutes. Flip and cook until the internal temperature reaches 160ºF (71ºC), about 2 to 3 minutes.
Notes
- Storing: Refrigerate in an airtight container for up to 5 days. Freeze for up to 1 month.
- Reheat: Microwave in 15- to 30-second increments until hot.
Nutrition
Calories: 90kcal | Carbohydrates: 4g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 308mg | Potassium: 100mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 55IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 0.4mg
Recipe Link
Recipe Video