Make your own breakfast sausage with this irresistible Maple Breakfast Sausage recipe. We combine ground pork and turkey with a warm, savory seasoning blend and a splash of real maple syrup for a balanced sweet-and-salty bite that’s perfect for mornings, brunches, or meal prep.
Perfect Breakfast Sausage
If given the choice between bacon or sausage for breakfast, many of us will pick sausage every time — it pairs beautifully with both sweet and savory breakfasts. These patties are great alongside banana pancakes, folded into egg bites, or tucked into freezer breakfast sandwiches for a quick weekday morning.
What sets this version apart is the combination of a classic breakfast spice mix and a touch of maple syrup. The result is a versatile patty that’s deeply savory with a gentle, pleasant sweetness.
What does this maple breakfast sausage taste like?
Think sweet meets savory. The spice blend—fennel, garlic, sage, and warm cinnamon—delivers a traditional breakfast-sausage flavor, while the maple syrup adds a subtle sweetness that rounds the spices and enhances the overall richness. The balance is subtle, not cloying, and plays nicely against both sweet and savory breakfast dishes.
Recipe highlights
- High in protein
- Naturally gluten-free
- Pan-fry or bake
- Low-carb option
- Freezer-friendly—great for meal prep
What meat should you use for breakfast sausage?
Traditional breakfast sausage is usually made with ground pork. For a leaner but still flavorful option, this recipe blends ground pork with ground turkey. The pork provides fat and flavor while the turkey lightens the mix without sacrificing texture.
If you prefer, you can substitute ground chicken or ground beef, or use all pork. When swapping meats, aim for a mix that includes some fat so the patties stay juicy during cooking.
Breakfast Sausage Seasoning
The spice mix is what turns plain ground meat into classic breakfast sausage. These spices are blended so the patties taste warm and savory with depth:
- Dried thyme
- Dried sage
- Garlic powder
- Fennel seeds
- Red pepper flakes
- Smoked paprika
- Ground cinnamon
- Salt and pepper
This seasoning melds especially well with maple syrup, but you can omit the maple if you prefer a more purely savory sausage.
Our Secret Ingredient – Maple Syrup
Yes — maple syrup. A little maple brightens these sausages in the same way it does pancakes: the sweet note complements the salty, herby spices and creates that classic breakfast contrast. Don’t skip it unless you want a fully savory patty.
How to Make Homemade Breakfast Sausage Patties
These patties are quick to prepare and cook either on the stove or in the oven. The key is to mix gently and form thin patties so they cook evenly and develop a nice crust.
Mix the Ingredients
In a large bowl combine the ground pork and ground turkey with all the spices and the maple syrup. Use clean hands to fold everything together just until mixed—overworking can make the texture dense.
Shape the Patties
Use a 1/4-cup scoop to portion the mixture. Wetting your hands slightly helps prevent sticking. Form each portion into a ball, then gently flatten it into a thin patty about the thickness of a penny—sausages puff up as they cook, so thinner is better. You should make about 10–12 patties from this batch.
Cook
Pan-Fried
Heat a skillet over medium-high and add a little olive oil if you’re using lean meat. Cook the patties 2–3 minutes per side, until golden brown and cooked through.
Oven
Preheat the oven to 350°F (175°C). Arrange the patties on a lined baking sheet and bake 15–20 minutes, flipping halfway through, until browned and cooked through.
Using a meat thermometer?
If your patties contain poultry, ensure the internal temperature reaches at least 165°F (74°C) for safety.
Top Tips for Making Breakfast Sausage
Use a meat combo
A blend of higher-fat pork and leaner turkey gives the best balance of flavor and texture. If you prefer, use all pork for a richer patty.
Make your patties thin
Flatten patties thinly: they will shrink and thicken as they cook. Thin patties brown better and finish faster.
Pan-fry over baked
Pan-frying delivers a crisper, golden crust and slightly better texture, but baking is a convenient hands-off method if you’re cooking many patties at once.
Can I use a different meat type?
Yes. For best results, include at least half ground pork or another fattier meat. Other options include:
- ground chicken
- ground beef
- Italian sausage (adjust seasoning accordingly)
Breakfast Pairings
These sausages pair well with many breakfast favorites: pancakes, scrambled eggs, baked egg cups, oatmeal, or a simple breakfast sandwich. They also work well alongside sweet casseroles such as a maple-pecan French toast bake.
Instant Pot Oatmeal (rolled oats)
Quick & Easy Baked Eggs
Healthy Pancakes (Base Batter – 6 Ways)
Storage
Refrigerate cooled leftover patties in an airtight container or tightly wrapped in foil for 3–5 days.
Can you freeze homemade breakfast sausage?
Absolutely. These patties freeze and reheat well—ideal for meal prep. Follow these steps for best results:
- Cool the cooked patties completely before freezing.
- Place each patty on a small square of parchment paper and stack with parchment between patties to keep them from sticking.
- Put the stack into a freezer-safe bag or container; you may use two stacks if needed.
- Freeze for up to 3 months. Reheat directly from frozen in a skillet or oven until hot throughout.
Breakfast Tutorials
- Scrambled Eggs
- Bacon in the Oven
- French Toast
Homemade Breakfast Sausage
This maple breakfast sausage blends ground pork and turkey with a savory spice mix and a hint of maple syrup. It yields juicy, flavorful patties perfect for breakfast, brunch, or prepping ahead.
Ingredients
- 1 lb. ground pork
- 1 lb. ground turkey
- 2 teaspoons dried thyme
- 2 teaspoons dried sage
- 1 tablespoon garlic powder
- 1 tablespoon fennel seeds
- 1.5 teaspoons red pepper flakes
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1.5 teaspoons salt
- 1/2 teaspoon pepper
- 1/3 cup maple syrup
- 2 tablespoons olive oil (if cooking on the stovetop and using lean meat)
Instructions
- Line a large baking sheet with parchment and set aside.
- In a large bowl, combine both meats, all spices, and the maple syrup.
- Use your hands to mix gently until just combined.
- Wet your hands and portion the mixture with a 1/4-cup scoop. Form into balls, then flatten into very thin patties (about the thickness of a penny). Place on the prepared baking sheet.
- Stove Top: Heat a cast-iron or heavy skillet over medium-high and add olive oil if needed. Cook 2 patties at a time for 2–3 minutes per side, until golden and cooked through. Repeat until done.
- Oven: Preheat oven to 350°F. Arrange patties on the baking sheet and bake 15–20 minutes, flipping halfway, until browned and cooked through. Let rest 5 minutes before serving or cooling for freezing.
Tips & Notes
- Use a thermometer to ensure poultry-containing patties reach 165°F for safety.
- Make patties thin so they brown quickly and don’t become overly thick when cooked.
- Freeze cooled patties between pieces of parchment for easy portioning and storage up to 3 months.
Nutrition (approx.)
Calories: 267 kcal · Carbohydrates: 11 g · Protein: 21 g · Fat: 18 g · Fiber: 1 g · Sugar: 8 g
Nutrition information is an approximation.
Photography by: The Wooden Skillet