I’m a big fan of bacon. I am. It’s so good. My kids love it too. But sometimes I want something a little different. And since we don’t like MSG, or NITRITES, or any of that other stuff that you may find in store-bought meat products, I like to make as much of our food at home as possible. Did you know that homemade breakfast sausages are easy to make? Well, now you do. Introducing: Homemade Apple Maple Breakfast Sausage Patties.
When I decided to make my own breakfast sausage, I scoured the internet for recipes. There are quite a few. It was really hard to decide what kind to make. But since I have a thing for savory sweet and since I had a HUGE bag of apples from a friend’s apple tree sitting on my kitchen floor, I decided to add maple and apples.
All I can say is….YUM! These mouth-watering little sausage patties are the perfect combo of salty and sweet. I literally had to stop myself from eating anymore so I could actually get the photos taken for this recipe. Little One was in the kitchen with me begging for “more, mama, please!” And please NOTE that I am using REAL maple syrup, not the artificially-flavored, high fructose corn syrup kind.
I only made one pound of sausage but next time I will double or triple the recipe. You can easily form the patties and freeze them for cooking up later on. Be sure to separate the layers with unbleached parchment paper (like this). Simply remove a couple from the freezer and fry them up, about 5 minutes in each side. Easy peasy protein snack or meal. Who doesn’t need some ready-to-go things for those busy days?
I recommend using high quality, humanely-raised meat from pigs that have been allowed to roam, enjoy the sunshine, and to forage. Please do not support factory-farmed pork. We are lucky here in Northern California to have several local farmers who raise good quality pork. Read more about eating pork HERE and HERE.
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PinIngredients
- 1 pound ground pork
- 1/4 medium onion
- 1 clove fresh garlic
- 1 medium apple, peeled, cored, and quartered
- 1 and 1/2 TBS REAL maple syrup (like this)
- 2 TBS fresh herbs, finely chopped (Basil, cilantro, oregano, parsley…whatever you have)
- 1 tsp celtic sea salt (I use this one)
- 1/2 tsp ground sage, dried (like this)
- 1 TBS coconut oil (like this), butter, or ghee (like this)
Instructions
- In a small food processor, puree onion and garlic. Add apple pieces and pulse until apple is broken up into tiny pieces but not pureed. (You can skip this step and just chop everything fine if you don’t mind chunks of onion, garlic, and apple. I prefer is a bit more incorporated.)
- Saute onion/garlic/apple mixture in 1 TBS of fat of choice over medium heat for 5-7 minutes, until it softens and begins to brown a bit. Allow to cool slightly.
- In a large bowl, add maple syrup to ground pork and mix thoroughly. Add the rest of the ingredients, including onion/garlic/mixture and mix well. I use my hands.
- Shape into desired sized patties and either fry up now or freeze for later. If freezing, separate layers with unbleached parchment paper.
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Linda says
August 22, 2013 at 6:26 ammmmmmm all looks so good.
★★★★★
Allison Jordan says
August 22, 2013 at 11:28 amKatja! I make maple, apple breakfast sausage too!! We love it! Your recipe and pics look delicious!
Holly says
August 23, 2013 at 8:35 pmI can’t wait to make these! Since I generally don’t eat/cook sausage, how long do you fry them for? Thanks!-H
Katja says
August 26, 2013 at 6:16 amThe sausage patties cook rather quickly. A few minutes on each side if you have small patties. It’s easy to tell when they are done. Just cut one in half and if it’s cooked all the way through, it’s done. Enjoy!!
Christine says
August 24, 2013 at 9:22 amThis recipe looks so good! I have never tried making sausage before. I really appreciate what you do…we get our meat from a local farmer as well and couldn’t be happier! I will be making these soon, thanks for the recipe!
Katja says
August 26, 2013 at 6:14 amYou are welcome. I hope you enjoy the recipe. My kids love this sausage!
Joe Dangelo says
July 27, 2017 at 7:44 amDoes this recipe work well in caseings?
Katja Heino says
July 27, 2017 at 9:48 amI have never tried it. Please let me know if you try it. 🙂
Charity says
September 8, 2013 at 6:24 pmThese look so good. I have never made sausage so I would love to know specifically which herbs you used. Did you use a combo of all the ones you listed or just one? Thanks
Katja says
September 8, 2013 at 8:13 pmI have used just basil before. I have done basil, oregano, and cilantro. I have done just cilantro. I have left it out before only because I forgot. 🙂 And it was still good. Hope that helps.
Judy says
September 13, 2013 at 2:55 pmOh these are so good!! I didn’t have dried sage so used lots of fresh sage. Actually my herbs were almost all sage with just a little rosemary and oregano because that is what’s in the garden. The flavor is perfectly savory/sweet. I cooked all of mine and will freeze them cooked just for ease of eating them later. Thanks for posting!
★★★★★
Katja says
September 14, 2013 at 11:33 amI love fresh herbs from the garden. I’m glad that you liked them!
Melody says
September 17, 2013 at 8:25 pmThank you for such a delicious recipe! I used venison instead of pork, added flaxseed meal mixed with 1 Tbsp olive oil to make it stick (can’t eat eggs), used Italian herb mix for seasoning, and left out the syrup to make it Whole30 compliant. I have to say this is my new favorite breakfast food!
Katja says
September 18, 2013 at 6:18 amThat sounds awesome. I’ve only had venison sausage one time in a stew, and it was delicious.
Lorelei White says
October 5, 2013 at 11:05 pmI love this sausage recipe! I have made this a few times and this past time I used to stuff some acorn squash – AMAZING!!!!
Katja says
October 8, 2013 at 10:41 amAcorn squash sausage sounds amazing. Going to try it soon! Thanks for the idea.
Sandy says
November 5, 2013 at 4:46 pmHad these for dinner tonight, delish! I used rosemary for the fresh herb, so good 🙂
Katja says
November 6, 2013 at 9:05 amRosemary sounds so good in these. Will Have to try that. Glad you enjoyed them. 🙂
Eileen @ Phoenix Helix says
November 13, 2013 at 6:23 pmThis recipe looks delicious AND it fits the paleo autoimmune protocol. So, thank you! I just started a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community. Here’s the link: http://www.phoenixhelix.com/2013/11/13/paleo-aip-recipe-roundtable-3/
Susan says
January 3, 2014 at 11:29 amI use ground Turkey since we don’t eat pork. Nice taste! if kids eat it, it’s a keeper!
★★★★★
K.G. says
January 23, 2014 at 2:40 amWowzers!! I just made up a batch of these and not only is my tummy full but the house smells DELICIOUS! I used beef instead of pork and dried herbs instead of fresh and they were just so fantastic! One day, when I have my own little garden I will try these with fresh herbs, but it’s hard to wrap my mind around these little patties packing an even bigger punch!! Thanks for sharing!
★★★★★
Katja says
January 26, 2014 at 9:54 pmThanks for the feedback. So glad you liked them. My kids LOVE these!
nicolthepickle says
April 30, 2014 at 9:06 amThese look amazing! I pinned it to make sometime. Thank you so much.
★★★★★
Amy says
August 27, 2014 at 6:14 pmI made these last weekend and they were so good. I didn’t have any maple syrup so I used honey. It was my first time cooking with ghee..I’m not sure that I like the taste, but I am going to give it another whirl. Thank you Katja for all of your recipes. Your blog is so inspiring and creative. 🙂
★★★★★
Katja says
August 29, 2014 at 3:08 pmThanks so much for coming by and leaving feedback. You can use any fat that you like with this. I also love duck fat. Duck fat makes everything SO good!
Julie says
June 21, 2017 at 11:02 amMade this today. Dangerously Delish! ??
Katja Heino says
July 3, 2017 at 3:45 pmYay! So glad you liked it.
Dave says
January 1, 2018 at 2:08 pmThis recipe looks awesome, I am sure you could make these into sausage links instead of patties.