Maple Breakfast Sausage

10 Servings
Prep Time 4 minutes
Cook Time 6 minutes
Total Time 10 minutes

Maple Breakfast Sausage is the perfect sweet and savory protein to add to your morning. Enjoy juicy and tasty sausages in just 10 minutes!

Looking for the perfect dish to round out your Breakfast? This sausage recipe is perfect for serving up with Pancakes, Waffles, or any other breakfast faves. 

Sabrina’s Maple Breakfast Sausage Recipe

Combining maple syrup and pork is a classic flavor combo. These Maple Breakfast Sausages are the perfect filling side dish to enjoy any day of the year. They’re absolutely delicious and filling enough to keep you satisfied until lunchtime. Of course, you can pick up ready-made sausages at the store, but the fresh homemade flavor that you get with this recipe is 100% worth the extra time it takes to make your own sausage mix. Plus, it really isn’t that time-consuming. Mixing the ground pork breakfast sausage ingredients only takes a few minutes. Then you can get them done in just 6-8 minutes of active cooking time. The homemade food is quick, simple, and oh-so-good. 

My Maple Sage Breakfast Sausage is the perfect way to round out your morning with breakfast protein. The ingredients of these delicious sausages are simply mixed together and grilled for a few minutes until sausage is perfect. Sausage lovers will be asking if there are more breakfast sausage patties available! For more classic breakfast recipes, try breakfast potatoes like Diced Hash Browns or Hash Brown Casserole. You can also make Scrambled Eggs for a crowd with our oven recipe. Any of these dishes are excellent to serve up with your favorite breakfast entrees. 

Portioned ingredients for Maple Breakfast Sausage
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  • 2 pounds Ground Pork: For the base of the homemade pork sausage, you need 2 pounds of ground pork. Pork has a delightful flavor with a subtle sweetness that the maple syrup enhances. You can substitute it with ground turkey or chicken for a leaner option.
  • ¼ cup Maple Syrup: For the best flavor, use real maple syrup in your homemade sausage patties. You can use pancake syrup in a pinch, but it will taste a lot better with authentic maple syrup in the mixture.
  • 2 tablespoons Fennel Seed: Fennel seeds contribute a subtle licorice-like flavor and aroma to the sausage, enhancing its taste. You can replace them with anise seeds if needed.
  • 1 tablespoon Dried Rubbed Sage: Dried rubbed sage provides an earthy and savory note to the sausage. Fresh sage can be used if available – use three tablespoons of freshly chopped sage. 
  • 2 teaspoons Garlic Powder: Garlic powder adds a mild garlic flavor to the sausage. You can use minced fresh garlic cloves as a substitute.
  • 2 teaspoons Onion Powder: Onion powder imparts a mild onion flavor to the sausage. 
  • 1 ½ teaspoons Kosher Salt: You can use regular table salt, but adjust the quantity accordingly.
  • 1 teaspoon Crushed Red Pepper Flakes: Crushed red pepper flakes add a subtle heat and spiciness to the sausage. Adjust the amount to your spice preference.
  • 1 tablespoon Vegetable Oil: Vegetable oil is used for cooking the sausage and preventing it from sticking to the pan. You can use other cooking oils like canola or olive oil as substitutes. Coconut oil would be a unique flavor enhancer with the maple syrup as well.
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Kitchen Tools and Equipment

  • Mixing Bowl: A mixing bowl is essential for combining all the ingredients thoroughly. Choose a large bowl to allow for easy mixing without spilling ingredients.
  • Skillet: You’ll need a skillet or frying pan to cook the sausage patties. A non-stick skillet is recommended to prevent sticking, and a cast-iron skillet can provide even heat distribution.
  • Spatula: A spatula is useful for flipping and turning the sausage patties in the skillet. It ensures they cook evenly and don’t break apart.
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How to Make Maple Breakfast Sausage

Time needed: 10 minutes.

  1. Mix Ingredients

    Combine ground pork, maple syrup, fennel seeds, dried rubbed sage, garlic powder, onion powder, kosher salt, and crushed red pepper flakes in a large mixing bowl. Mix until all ingredients are well blended.all ingredients poured into bowl

  2. Shape Patties

    Take the meat mixture and shape it into ¼ cup patties that are about 1/2″ thick. You can use your hands to shape the pork mixture.all ingredients mixed together

  3. Heat Skillet

    Heat a skillet over medium heat and add vegetable oil. Allow the oil to heat up until it’s shimmering.raw pork patties on a skillet

  4. Cook Sausage

    Place the sausage patties in the hot skillet, making sure not to overcrowd the pan. Cook them for about 3-4 minutes on each side, or until they are browned and cooked through.finished pork patties on a skillet

  5. Serve

    Once the sausage patties are cooked, transfer them to a plate lined with paper towels to drain any excess oil. Serve hot and enjoy your homemade Maple Sausages!closeup of plate of Maple Breakfast sausage with 2 fried eggs and slices of avocado

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Can This Be Made Ahead of Time?

Yes, you can make the Maple Breakfast Sausage mixture a day ahead of time and refrigerate it or freeze it for longer storage or meal prep. Simply shape the patties and store them in an airtight container with parchment paper between each patty to prevent sticking. Cook them when needed on the skillet, air fryer at 350 degrees for 5-7 minutes, or microwave for 2-3 minutes for a convenient breakfast option.

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Nutritional Facts

Nutrition Facts
Maple Breakfast Sausage
Amount Per Serving
Calories 281 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 65mg22%
Sodium 405mg18%
Potassium 316mg9%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 5g6%
Protein 16g32%
Vitamin A 79IU2%
Vitamin C 1mg1%
Calcium 42mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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How to Store Breakfast Sausage

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After cooking, you shouldn’t leave homemade Breakfast Sausage at room temperature for more than 2 hours. If you have leftover sausage, let them cool, then transfer them to an airtight container to store in the fridge for 1-2 days. 

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Reheating Tips

To reheat Maple Breakfast Sausage, place the cooked patties in a preheated oven at 350°F (175°C) for about 10-12 minutes or until heated through. Alternatively, you can microwave them for 1 minute if you’ve got a bunch in there, but the oven method will help maintain their texture better. The air fryer at 350º for 5-7 minutes is great too!

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To store the Maple Breakfast Sausage longer, put them in an air-tight freezer storage container and put them in the freezer. Then it can stay good for up to 2 months.

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Alternative Cooking Methods

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Oven-Baked Maple Breakfast Sausage

  • Preheat your oven to 375°F (190°C).
  • Place the shaped sausage patties in a single layer on a baking sheet with parchment paper or a greased baking dish. Make sure to leave some space between each patty.
  • Bake the sausage patties in the preheated oven for approximately 20-25 minutes. You can flip them halfway through the cooking time for even browning.
  • Check the internal temperature of the patties using a meat thermometer. They should reach 160°F (71°C) to ensure they are cooked through.
  • Once they are cooked and have a nice brown color, remove them from the oven and let them rest for a few minutes before serving your breakfast sausage.
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Frequent Questions

What’s the difference between Italian sausage and breakfast sausage?

Breakfast sausage and Italian sausage are quite similar recipes. However, the spices used to flavor the meat are a little different. While breakfast sausage typically features sage, Italian sausage has other traditional Italian ingredients like parsley and basil. In this particular recipe adding the maple flavor also makes the sausage better for breakfast.

Do I need to use maple syrup?

If you don’t want to make Homemade Breakfast Sausage with maple syrup, then you can certainly leave it out of the recipe. However, it is highly recommend using maple syrup! The smoky, sweet maple flavor adds a subtle flavor to beautifully balance out the classic pork and herb taste. It also helps to caramelize the outside of the sausages as they cook. 

Can I use a different type of meat instead of ground pork?

Yes, you can. Ground turkey or chicken can be substituted for ground pork for a leaner option, but it will alter the flavor slightly.

Is it necessary to use fennel seeds, or can I replace them with something else?

Fennel seeds provide a distinct flavor, but you can substitute them with anise seeds if needed. It will still add a similar licorice-like note.

Can I make the patties in advance and refrigerate them before cooking?

Absolutely! You can shape the sausage patties in advance and store them in the fridge for a few days or in the freezer for a few months. Just make sure they’re in an airtight container and thaw overnight in the fridge from frozen.

How do I know when the sausage patties are cooked through?

The sausage patties should be cooked until they reach an internal temperature of 160 degrees F (71 degrees C) or until there is no pink meat inside when sliced.

Can I make this recipe without using maple syrup or substitute it with another sweetener?

You can substitute maple syrup with other liquid sweeteners like honey or agave syrup, but it will not have the desired maple flavor. It’s worth it to go get real maple syrup available at most grocery stores.

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Recipe Card

Maple Breakfast Sausage

Maple Breakfast Sausage is the perfect sweet and savory protein to add to your morning. Enjoy juicy and tasty sausages in just 10 minutes!
Yield 10 Servings
Prep Time 4 minutes
Cook Time 6 minutes
Total Time 10 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


  • 2 pounds ground pork
  • 1/4 cup maple syrup
  • 2 tablespoon fennel seed
  • 1 tablespoon dried rubbed sage
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon vegetable oil


  • In a large mixing bowl add the ground pork, maple syrup, fennel seed, dried rubbed sage, garlic powder, onion powder, salt and red pepper flakes.
  • Mix well until ingredients are well blended.
  • Make into ¼ cup patties, about 1/2" thick.
  • Cook with vegetable oil on medium heat, 3-4 minutes on each side until browned and cooked through.


  • Click on the “yield” amount to slide and change the number of servings and the recipe will automatically update!
  • Click on times in the instructions to start a kitchen timer while cooking.
  • To convert measurements to grams, click on the “Metric” option next to “Ingredients” in the recipe card.


Calories: 281kcal | Carbohydrates: 7g | Protein: 16g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 405mg | Potassium: 316mg | Fiber: 1g | Sugar: 5g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

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Variations on Breakfast Sausage

  • Meat: Traditionally, sausage is made with pork, just like in this recipe. However, you can also make it with other ground protein options. Try this recipe with any of your favorite breakfast meat varieties like turkey, chicken, or beef. 
  • Seasonings: You can easily experiment with the flavors in this sausage recipe by mixing different spices and savory herbs. Try adding rosemary, thyme, paprika, ground mustard, or cayenne pepper. If you prefer, you can also use minced garlic cloves instead of garlic powder. 
  • Spicy sausage: There’s a bit of spice in the original recipe for Maple Breakfast Sausage from the red pepper flakes. However, if you’re a big fan of spice, you can always add a bit more. Try increasing the amount of red pepper flakes, or add some cayenne pepper to the mixture. Just make sure you only add a little at once to avoid going overboard. You can also add black pepper for a subtle kick. 
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More Savory Breakfast Favorites

Maple Breakfast Sausage Pin

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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