If you have ever dreamed of waking up to the wonderful aroma of homemade breakfast sausage that’s both sweetly fragrant and herbaceous, then this Maple and Rosemary Breakfast Sausage Recipe is going to become your new weekend obsession. The perfect marriage of pure maple syrup’s subtle sweetness and fresh rosemary’s piney brightness infuses these pork patties with layers of flavor that are simply irresistible. Easy to prepare and wonderfully versatile, these sausages transform any morning meal into a celebration of comfort and gourmet indulgence.
Ingredients You’ll Need
Gathering your ingredients for this recipe is refreshingly straightforward, yet each element plays a crucial role in building the flavor, texture, and appeal of these delightful sausages.
- 1 pound ground pork: The hearty base that provides juicy, savory richness.
- 2 tablespoons pure maple syrup: Adds a gentle sweetness that balances the herbs perfectly.
- 1 1/2 teaspoons chopped fresh rosemary (or 1/2 teaspoon dried): Infuses the sausage with a fresh, aromatic touch.
- 1 teaspoon kosher salt: Essential for enhancing all the flavors.
- 1/2 teaspoon freshly ground black pepper: Brings a subtle kick and depth.
- 1/2 teaspoon garlic powder: Adds a warm, savory undertone.
- 1/4 teaspoon crushed red pepper flakes (optional): For those who appreciate a faint heat to cut through the sweetness.
- 1 tablespoon olive oil or butter for cooking: Ensures perfect browning and a rich finish.
How to Make Maple and Rosemary Breakfast Sausage Recipe
Step 1: Mix the Ingredients
Start by placing your ground pork in a large mixing bowl. Drizzle in the pure maple syrup, and sprinkle over the chopped rosemary, kosher salt, black pepper, garlic powder, and, if you like, the crushed red pepper flakes. Using your hands, gently mix everything together just until combined. The trick here is to mix enough to incorporate the flavors thoroughly without overworking the meat, which keeps your sausage tender and juicy once cooked.
Step 2: Form the Patties
Divide the sausage mixture evenly into eight portions. Shape each portion into a round patty about two and a half inches across. This size cooks evenly and fits perfectly on your breakfast plate, making them ideal for sandwiches or alongside eggs. Resist the urge to make patties too thin—they should hold their juiciness and have a nice golden crust when cooked.
Step 3: Cook to Perfection
Heat your olive oil or butter over medium heat in a spacious skillet. Carefully add the sausage patties, making sure they have room to breathe and brown without steaming. Cook for about 3 to 4 minutes on each side until golden brown and fully cooked through, reaching an internal temperature of 160°F. Finally, rest the patties on a paper towel to drain any excess fat before serving. Your kitchen will smell like breakfast heaven.
How to Serve Maple and Rosemary Breakfast Sausage Recipe
Garnishes
A sprinkle of fresh rosemary or a small drizzle of maple syrup right before serving elevates the dish visually and aromatically. Adding a pinch of flaky sea salt on top interrupts the sweetness with delightful bursts of flavor that your taste buds will adore.
Side Dishes
These sausages are incredibly versatile, pairing beautifully with soft scrambled eggs, fluffy pancakes, or crispy toast. For a lighter touch, try them alongside roasted cherry tomatoes and sautéed spinach to add color and freshness to your plate.
Creative Ways to Present
Turn your breakfast into a special occasion by serving the sausage patties on warm English muffins topped with a fried egg and a smear of Dijon mustard for a gourmet breakfast sandwich. Or create a breakfast platter with sliced fruit, cheese, and these savory-sweet sausages that guests will rave about.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra cooked patties, place them in an airtight container and keep them in the refrigerator for up to three days. They retain their flavor and texture beautifully, making for quick breakfasts throughout the week.
Freezing
To save more for later, freeze uncooked patties by layering them between parchment paper in a freezer-safe container or bag. They’ll last up to three months and can be thawed overnight in the fridge before cooking, ensuring fresh flavor whenever you crave them.
Reheating
Reheat leftover sausages gently in a skillet over low heat or warm them in the oven. Avoid microwaving if possible to maintain that delightful crisp exterior and juicy interior that makes this Maple and Rosemary Breakfast Sausage Recipe so special.
FAQs
Can I use ground turkey instead of pork?
Absolutely! For a leaner alternative, substituting half or all of the pork with ground turkey works well. Keep an eye on cooking times, as turkey tends to cook a bit faster and can dry out if overcooked.
Can I make sausage links instead of patties?
Yes, you can form the mixture into links if you prefer. Just shape the mixture into cylindrical forms, and adjust cooking time accordingly to ensure they’re cooked through without burning the exterior.
Is the crushed red pepper flakes ingredient necessary?
Not at all. The crushed red pepper flakes add a subtle heat that balances the sweet maple syrup, but you can omit them for a milder sausage that’s still bursting with flavor.
How long can I keep the sausage mixture in the fridge before cooking?
You can safely refrigerate the uncooked sausage patties for up to 24 hours. This also allows the flavors to meld beautifully. Just be sure to cover them tightly to prevent drying out.
Can I make this recipe dairy-free?
Definitely! Using olive oil instead of butter for cooking keeps this recipe totally dairy-free without sacrificing flavor or texture.
Final Thoughts
There is something truly comforting about homemade breakfast sausage, and this Maple and Rosemary Breakfast Sausage Recipe nails the perfect balance of sweet and savory with a fresh herbal twist. Whether you’re cooking for a cozy family breakfast or a leisurely weekend brunch, these patties are sure to bring smiles to the table. I can’t wait for you to try making them — once you do, your mornings will never be the same again.
Print
Maple and Rosemary Breakfast Sausage Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 patties (4 servings)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A delicious homemade breakfast sausage featuring ground pork blended with aromatic rosemary and sweet pure maple syrup. These golden-brown patties are cooked on the stovetop for a perfect balance of savory and sweet flavors, ideal for a hearty breakfast alongside eggs, pancakes, or toast.
Ingredients
Sausage Mixture
- 1 pound ground pork
- 2 tablespoons pure maple syrup
- 1 1/2 teaspoons chopped fresh rosemary (or 1/2 teaspoon dried)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes (optional)
For Cooking
- 1 tablespoon olive oil or butter
Instructions
- Mix Ingredients: In a large mixing bowl, combine the ground pork, maple syrup, rosemary, kosher salt, black pepper, garlic powder, and crushed red pepper flakes if using. Mix gently with your hands to ensure all ingredients are evenly incorporated without overworking the meat.
- Shape Patties: Divide the sausage mixture into 8 equal portions. Form each portion into a small patty about 2 1/2 inches wide, ensuring uniform size for even cooking.
- Heat Pan: Heat the olive oil or butter in a large skillet over medium heat. Make sure the pan is hot before adding the patties to achieve a nice sear.
- Cook Patties: Place the sausage patties in a single layer in the skillet without overcrowding. Cook for 3–4 minutes on one side until golden brown, then flip and cook for an additional 3–4 minutes on the other side until fully cooked. Ensure the internal temperature reaches 160°F (71°C) for safety.
- Drain and Serve: Transfer the cooked patties to a paper towel-lined plate to absorb any excess fat. Serve warm alongside your favorite breakfast sides like eggs, pancakes, or toast.
Notes
- For a leaner version, substitute half of the ground pork with ground turkey.
- You can shape the sausage mixture into links instead of patties if preferred.
- Prepare patties ahead of time by refrigerating uncooked sausages for up to 24 hours or freezing them for up to 3 months.
