Maple Sausage
intro
Juicy, caramelized pork sausage coated in rich maple glaze with warm, earthy spices—a quick, cozy sweet-savory staple perfect for any time of day.
Ingredients
Steps
In a large mixing bowl, combine 450g 80/20 lean-to-fat ground pork, 1 tsp dried rubbed sage, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp kosher salt, 1/4 tsp ground black pepper, 1/4 tsp crushed fennel seeds, and 1 tbsp (15ml) of the measured pure maple syrup. Use clean hands to gently mix until spices are evenly distributed, taking care not to overwork the meat to keep it tender.
Divide the seasoned pork mixture into 8 equal portions (approximately 56g each), roll each portion into a smooth ball, then flatten into 1cm (1/2-inch) thick round patties. Press a small shallow dimple in the center of each patty with your thumb to prevent puffing during cooking.
Place a large 30cm (12-inch) cast-iron or non-stick skillet over medium heat (175°C / 350°F), then add 1 tbsp (14g) unsalted butter. Once the butter is fully melted and foaming subsides (about 1 minute), swirl the pan to coat the entire cooking surface evenly.
Arrange the sausage patties in the skillet in a single layer, working in 2 batches if needed to avoid overcrowding the pan. Cook undisturbed for 4 minutes on medium heat, until the bottom of each patty is deep golden brown and crisp around the edges.
Use a thin, flexible spatula to flip each patty carefully. Brush the cooked top surface of each patty with half of the remaining maple syrup (1 tbsp / 15ml), then continue cooking for 3 minutes on medium heat, until the second side develops a light golden crust.
Flip the patties one final time, brush the newly exposed surface with the last 1 tbsp (15ml) of maple syrup, and cook for 2 more minutes, until the internal temperature of each patty reaches 71°C (160°F) and the maple glaze forms a sticky, shiny, caramelized coating on both sides.
Transfer the cooked maple sausage patties to a paper towel-lined plate to drain excess grease for 1 minute, then serve warm alongside eggs, toast, or roasted vegetables as desired.
Tips
2.Use 100% pure dark amber maple syrup for this recipe, not maple-flavored pancake syrup made with high-fructose corn syrup; pure syrup delivers a deep, woody, caramelized sweetness that artificial versions cannot replicate.
3.If cooking in batches, keep finished patties warm on a wire rack set over a baking sheet in a 95°C (200°F) oven while you cook the remaining patties—stacking hot patties directly on a plate will trap steam and make the crispy glaze soggy.
OMG this maple sausage is a total game changer for our weekend breakfasts! I made it this morning with scrambled eggs and hash browns, and my husband and two boys devoured every single bite. The sweet-savory balance is chef’s kiss, no weird aftertaste like some store-bought maple sausages have. So easy too, I didn’t even have to thaw the patties all the way first!
Super easy recipe for a weeknight dinner when I don’t feel like putting in a ton of effort. I tossed the cooked sausage slices into some roasted veggies and quinoa for my meal prep this week, and it held up perfectly in the fridge for 4 days. Only note is I added a pinch of red pepper flakes for a little heat, would recommend!
I’ve been making pan-seared sausage for 50 years and I have to say, adding that little splash of maple at the end? Genius. I served this at our church potluck last Sunday and three people asked me for the recipe. Will definitely be adding this to my regular rotation.
Tried this last night for a quick dinner before my kid’s soccer practice, and wow—SO good. I used turkey sausage instead of pork because that’s what I had in the fridge, and it still came out amazing. The maple glaze gets all caramelized on the outside of the sausage when you sear it, it’s insane.
Quick question—can I make this with the bulk sausage I get from my local butcher instead of pre-made patties or links? I have a ton of it in my freezer from our last farm share pickup and would love to use it for this recipe!
My kids loved it! I was worried the maple flavor would be too sweet for my picky 7-year-old who turns his nose up at anything “sweet for dinner” but he asked for seconds. Total win for a weeknight when I’m scrambling to get food on the table between homework and bedtime routines.
Wait, full transparency—I burned the first batch because I got distracted by a work call, but the second batch? *Chef’s kiss.* I will say, cook time was a little shorter for me than the 20 minutes listed, I was done in like 15 on my stovetop, might just be my burners run hot though.
Brought these sliced up on toothpicks with a little spicy maple dipping sauce for my office potluck yesterday, and the platter was empty in 10 minutes. People were hovering by the serving platter asking who brought them. 10/10, will be making this for every potluck from now on.
I used spicy Italian sausage instead of regular breakfast sausage by accident, and oh my gosh it was so good? The heat from the sausage paired with the sweet maple is such a perfect combo, I don’t think I’ll ever make it with regular sausage again.
How long does this keep in the fridge for meal prep? I want to make a big batch on Sunday to add to breakfast sandwiches all week, but I don’t want it to go bad before we eat it all! Also, can you freeze the cooked patties?
Is this recipe actually easy enough for someone who barely knows how to boil water? My cooking skills are basically limited to frozen pizza and takeout, but I want to make something nice for my partner’s birthday breakfast this weekend.
Made this last night to go with our maple-glazed Brussels sprouts for dinner, and it was the perfect fall meal. I added a tiny splash of apple cider vinegar to the maple glaze to cut the sweetness a little, and it gave it such a nice bright tang. Would the chef recommend that or is that a crime against the recipe? 😂