Maple Breakfast Sausage Recipe (2024)

Olive oil seems out of place. Extra-virgin is also low smoke point. How about just canola or peanut or better yet, bacon fat or lard? But the flavor of burnt olive oil is not compatible with the maple flavor.

There is an important miss here, IMO. Dry spices will not properly "activate" when mixed with just meat and fat. You need a little liquid. This could be just tablespoon of water or stock. Let the mixture sit for an hour before making the patties. It makes a world of difference.

Good Morning: A good recipe that goes into the repertoire, but with an extra tablespoon of maple syrup. That tiny sample patty is a brilliant idea, but when sticking to the recipe, no maple flavor at all. Added the extra tablespoon, and what a difference! My new favorite breakfast sausage recipe.

Been making b'fast sausage for~7 yrs. Season is STILL a work-in-progress. Pattie only, links too much fuss. I use Pig Lard for extra fat. One of the few artificial things in kitchen is Crescent MAPLEINE flavoring, three DROPS per pound of meat. Even with the seasoning in-progress, this is better sausage than you can buy. I make 3# batches, shape and freeze portion sized packages. I grind my own meat.

You should heating oil to a shimmer, which shouldn't produce burnt olive oil. I use it all the time for sautéing without problem. Use canola or peanut for deep frying.

Having made a lot of sausage in my time, I second the addition of a little bit of liquid. This should be preferably ice water. It helps to disperse the spice and also creates a slightly emulsified texture to the meat which forms Superior patties.

How on earth am I to ascertain that the ground pork is 20-25% fat? I buy meat (hideously expensive meat) at Whole Foods for their promise of antibiotic-free and sustainably raised, but at least in Brooklyn, their staff knows absolutely nothing about the products they sell (although they will cheerfully make stuff up on the spot to be "helpful").

This recipe is delicious. I used ground instead of dried sage and substituted thyme for the coriander (I can't stand coriander/cilantro). Overall, one of the best breakfast sausage patties I've had.

Mapleine is one "artificial" ingredient that I keep on hand, and that was a habit passed down from my wonderful mother whose Depression thrift didn't allow for "squandering" real maple syrup in recipes, when this flavoring was a really, really good substitute.

Matthew my friend, the olive oil will not be burnt- so don’t worry ( you’re not deep frying either so the “ high temperature “ called for is not a negative.)NO “burned” oil would be “ compatable” with maple!The recipe is accurate.Happy New Year!

I used this recipe once (minus the maple syrup) and the Italian version once to make this casserole. Both versions were luscious and sweet and I'll be making it a lot this winter. I ground my own pork because I got a new toy for the KitchenAid. Had a hard time finding a fatty enough pork shoulder, but it ended up being perfect for this.https://cooking.nytimes.com/recipes/1881-sausage-and-cabbage?action=clic...

I tried this recipe with turkey sausage as a substitute for pork. Kind of sacrilege and definitely not as delicious but it elevated an otherwise very mediocre low-fat alternative to something very edible and even tasty.

I am a salt person but this is way too much salt. I would cut it in half.

I used this recipe once (minus the maple syrup) and the Italian version once to make this casserole. Both versions were luscious and sweet and I'll be making it a lot this winter. I ground my own pork because I got a new toy for the KitchenAid. Had a hard time finding a fatty enough pork shoulder, but it ended up being perfect for this.https://cooking.nytimes.com/recipes/1881-sausage-and-cabbage?action=clic...

I had 1 ounce of ground beef and 1 of ground pork left over from a meatball recipe. I used all of the seasonings listed here except the maple syrup, using my cooking experience to guess at how much of each to use, then mixed everything together to form a small patty of a little over 2 ounces. Refrigerated overnight, then fried over medium heat in a little butter this morning. Delicious! I am going to get a pound of FATTY ground pork and make the full recipe, using these proportions.

Add pork lard to mixtureUse fresh herbs or hydrate & soak dry herbsSweetener: try date paste?

I tried this recipe, seeking remembered flavors of homemade 'country sausage' from my youth. I omitted the Cayenne pepper to suit my wife...BIG mistake. Also, I added 6 slices of finely minced, thick-cut, uncured smoked bacon to the mixture, but it overwhelmed the sage. The result was rather bland, but good enough for yet another iteration (I'm thinking of omitting the syrup, adding ground fennel seed and more sage and fat--but not bacon--next time.)

Made first per recipe. Way too sweet, cut maple syrup in half, also added more spices the second time - esp cayenne pepper. Much better and the cayenne off set the sweetness. For us, now a 5.

I found that when i froze the patties and ate them the next day, the spice flavor was even more delicious. Looking forward to making them again.

This was perfect. I'm making my own sausage from now on. I ground my own pork, but you wouldn't need to if it weren't 50 degrees below zero & you couldn't get to the market with the good ground pork. Spice mixture was vibrant. I may have had a heavier hand with a few of them, cayenne, nutmeg etc. But really thank you. I will use this from now on & always have a few patties in the freezer for a special breakfast treat.

Really good recipe. I agree with the previous comments on adding just a big more maple syrup. I used a mixture of 3 pounds of pork and one pound of bacon to raise the fat and flavor. Ground it with the meat grinder attachment on my stand mixer. Absolutely fantastic.

I am a salt person but this is way too much salt. I would cut it in half.

I've made this twice so far, exactly as written. Easy and delicious. I see a note from VSB that adding another tablespoon of maple syrup is an improvement, and I'll try that next time, just because we love maple syrup at our house (well, doesn't everybody?).

How on earth am I to ascertain that the ground pork is 20-25% fat? I buy meat (hideously expensive meat) at Whole Foods for their promise of antibiotic-free and sustainably raised, but at least in Brooklyn, their staff knows absolutely nothing about the products they sell (although they will cheerfully make stuff up on the spot to be "helpful").

Oh my, I must make this and add a touch of an amazing product I just bought: a tiny, pricey jar of SMOKED maple syrup. It's amazing stuff.

I tried this recipe with turkey sausage as a substitute for pork. Kind of sacrilege and definitely not as delicious but it elevated an otherwise very mediocre low-fat alternative to something very edible and even tasty.

This recipe is delicious. I used ground instead of dried sage and substituted thyme for the coriander (I can't stand coriander/cilantro). Overall, one of the best breakfast sausage patties I've had.

There is an important miss here, IMO. Dry spices will not properly "activate" when mixed with just meat and fat. You need a little liquid. This could be just tablespoon of water or stock. Let the mixture sit for an hour before making the patties. It makes a world of difference.