Maple Sausage Patties

Course: Breakfast

Cuisine: American, American Southern

Prep Time: 10

Cook Time: 20

Chill time: 30

Total Time: 1

Servings: people

Calories: 251kcal

Author: Kris Longwell

These Maple Sausage Patties are the bomb. The sage and the maple blend so beautifully, and the flavor is incredible. Awesome on a homemade egg-and-sausage breakfast sandwich!

Print Recipe

Equipment

Non-stick skillet/saucepan

Ingredients

2 tablespoon breadcrumbs dried
1 tablespoon sage fresh, chopped (or 1 teaspoon dried)
1 tablespoon rosemary fresh, chopped (or 1 teaspoon dried)
1 tablespoon thyme fresh, chopped (or 1 teaspoon dried)
¼ teaspoon red pepper flakes or more, to taste
1 tablespoon Kosher salt
½ teaspoon black pepper freshly ground
¼ teaspoon nutmeg ground
1½ lb ground pork
2 tablespoon pure maple syrup

Instructions

In a large bowl, stir together the breadcrumbs, sage, rosemary, thyme, red pepper flakes, nutmeg, salt, and pepper.
2 tbsp breadcrumbs, 1 tbsp sage, 1 tbsp rosemary, 1 tbsp thyme, ¼ tsp red pepper flakes, 1 tbsp Kosher salt, ½ tsp black pepper, ¼ tsp nutmeg
Add the ground pork and maple syrup, then use a wooden spoon, or your clean hands, to fold the bread crumbs and herbs into the pork. Gently mix until just combined. Wash your hands and then cover the bowl with plastic wrap and place in the refrigerator for at least 30 minutes, or up to overnight.
1½ lb ground pork, 2 tbsp pure maple syrup
Shape the pork mixture into 10 to 12 patties, about 3 inches in diameter a ½-inch in thickness.
Heat a large saucepan/skillet (nonstick works best) over medium heat. Spray with cooking spray, if needed.
Add the patties and cook until the bottoms are browned, about 5 minutes (shake them periodically to prevent any sticking).
Flip and cook the other sides until browned and the centers feel firm to the touch when pressed with your finger, about another 5 minutes.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

If using dried herbs, then use 1 teaspoon wherever the recipe indicates tbsp. Example: If using dried sage, go with 2 teaspoon rather than 2 tbsp, as written in the recipe.

Be sure to use pure maple syrup. We don't recommend using pancake syrup for these patties.

The uncooked patties can be made and refrigerated up to 24 hours in advance and frozen for up to 1 month. Completely thaw frozen patties before cooking.

If desired, you can use the seasoned sausage for cooking before making them into patties. Cook the pork in the skillet and use it in casseroles or breakfast burritos or tacos!

Nutrition