Maple Breakfast Sausage

It seems that healthy eating is something of a juggling act. People often turn to premade and highly processed foods because they are fast and easy to make. In order to get the convenience of these foods we often end up with less than healthy ingredients. Choosing options that are seen as healthier (freshly made with healthier ingredients, organic, etc) usually means paying a premium price. Sometimes you can get the best of both worlds (fast and easy without the high cost) by simply making it yourself. Homemade breakfast sausage is one of those things that can be quickly made up, contains no unnecessary ingredients and doesn’t cost a small fortune. This sausage also freezes well which means you will save yourself even more time in the future.

Maple Breakfast Sausage

Pass on those premade store bought breakfast sausage patties and links. Make your own. They not only taste delicious but they won’t be loaded with lots of artificial flavoring, fillers and other junk.

Maple Breakfast Sausage
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Make a double batch and freeze the extras to make another day. Homemade breakfast sausage is fast and easy to make.
  • 2 pounds ground pork (you can also use beef, turkey or a combination of meats)
  • 2 tablespoons maple syrup
  • 2 teaspoons salt
  • 2 teaspoons sage
  • 1 teaspoon black pepper
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon crushed red pepper
  • ⅛ teaspoon ground ginger
  1. In a large bowl combine all the ingredients and mix well.
  2. Form into patties.
  3. If cooking: in a large skillet cook over medium heat until centers are no longer pink

* To freeze: place in a single layer on a cookie sheet and freeze until firm.  If stacking in a double layer to freeze make sure to put a two pieces of waxed paper between the patties (see picture below). This keeps them from freezing together into one large frozen mass. Ask me know I learned this trick 🙂  Placing two pieces of waxed papers between the stacked patties allows them to be easily separated.

maple breakfast sausage

* Wrap frozen patties in plastic wrap and transfer to a freezer bag. Label the bag with the date and the name of what’s in the bag.

* To use: remove from freezer and thaw in refrigerator before cooking.

* This recipe can be doubled or tripled easily. It just depends upon how big a mixing bowl you have to work with.

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