Maple Sage Sausage, Homemade Breakfast Patties

This homemade Maple Sage Sausage is sweet, savory, and finished with a subtle kick of cayenne. Made with ground pork and simple spices, these easy breakfast sausage patties are the solid side for all your favorite breakfast foods.

Most of the time, we're team sausage for our meaty breakfast side, unless it's this candied bacon (we mean, who can resist?). What we love about breakfast sausage is how easy it is to customize the flavor. You can use a variety of fresh or dried herbs, or make it as sweet or spicy as you like.

For this pork breakfast sausage, we chose the familiar pairing of maple and sage. The maple's sweetness balances the earthy sage, creating homemade sausage patties that are solid on their own or tucked into a breakfast sandwich.

Key ingredients

Maple and sage, of course! A fall-inspired combo that everyone will love. Fresh sage is key for the best flavor, and use real, dark maple syrup (no fake pancake syrup here).

For the supporting spices, a mix of dried garlic, mustard powder, thyme, and a pinch of cayenne adds depth and a little kick without overpowering the sausage.

Full ingredient list can be found in the recipe card below.

Step-by-step instructions

This recipe comes together pretty quickly. mix ground pork with all the seasonings, shape into patties, then pan-fry them in oil until golden brown. We also included instructions on how to bake the patties in the oven.

Step 1. Mix the pork, seasonings, and maple syrup in a bowl. Step 2. Shape into patties. Step 3-4. Fry in a hot skillet until golden brown on both sides. Step 5-6. Remove to a paper towel to drain. Brush with maple syrup and serve warm.

Oven Method: Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil. Arrange the sausage patties in a single layer and bake for 12-15 minutes, flipping halfway through, until cooked through and the internal temperature reaches 160°F. Transfer to a paper towel-lined plate before serving.

*These are abbreviated instructions. The full list of directions can be found in the recipe card below.

Expert tips

• Don't over-mix the meat. Mix until combined to keep the sausage tender.
• Use medium-high heat. A hot skillet helps the patties brown quickly while keeping the inside juicy.
• Brush with more maple syrup before serving. To drive home that maple flavor, we like to brush the cooked patties with maple syrup right before serving.

Swaps

This maple sage sausage is easy to customize depending on your taste. Swap in dried sage if fresh isn't available, adjust the maple syrup for more or less sweetness, or add a little extra cayenne (or hot sauce) if you like more heat.

You can also shape the mixture into smaller patties or cook it as a loose sausage crumble for hashesomelets or breakfast bowls.

Serving suggestions

Serve maple sage sausage with eggsFrench toastbiscuits or waffles. Their round shape also makes them easy to layer in a breakfast sandwich. Lastly, try crumbling a patty or two to use in a breakfast hash.

Keeping leftovers

Store cooked patties in the refrigerator for up to 4 days or freeze for up to 3 months.

Kitchen questions

Can we use turkey or chicken instead of pork?

Yes, but since turkey or chicken doesn't have as much fat as pork, the patties may dry out. You can add a touch of oil or an egg to keep the patties moist.

Solid Pairings

Eggs and sausage for the win!

Ingredients

Makes 8

• 1 pound ground pork
• ½ tsp kosher salt
• ¼ tsp cayenne pepper
• ¼ tsp garlic powder
• ½ tsp dry mustard
• ½ tsp dried thyme
• 1 tbsp minced fresh sage ((or 1 teaspoon dried sage))
• 3 tbsp pure maple syrup, plus more for serving
• 1-2 tbsp canola or vegetable oil for cooking

Equipment

• large non-stick skillet

Method

1. In a large bowl, gently mix the pork, spices, and maple syrup until just combined.

2. Divide the mixture into 8 portions (about 2½ ounces each) and shape into 3-inch patties.

3. Heat 1–2 tablespoons of the oil in a nonstick skillet over medium-high heat. Working in batches (about 4 patties at a time), cook for 2–3 minutes per side, until browned and cooked through (or until the internal temperature reaches 160°F). Transfer to a paper towel–lined plate, brush with additional maple syrup, then serve immediately.

Kitchen notes

• Don't over-mix the meat. Mix until combined to keep the sausage tender.
• Don't press the patties when cooking. It may be tempting to press down on the patties to make them thinner, but this actually causes them to release moisture. For thinner patties, shape them wider and flatter before cooking for the best results.
• Use medium-high heat. A hot skillet helps the patties brown quickly while keeping the inside juicy.
• Brush with more maple syrup before serving. To drive home that maple flavor, we like to brush the cooked patties with maple syrup right before serving.