Making breakfast an event on Sunday is one of my favorite things. I’d much rather make something from scratch at home (in my PJ’s) than go wait in line for 45 minutes at a brunch spot, only to be rushed through the meal. I’ve been working on this recipe for Maple Sage Breakfast Sausage for the past couple of weeks and I’m delighted so say that it’s the perfect way to make your weekend breakfast a little extra special without having to put in a lot of extra work. It’s as easy as 1-2-3. Mix, shape, cook!
This recipe is super simple, super fast, and also reheats fabulously (hello, breakfast for dinner). So if you’re the type that likes to meal prep their breakfast, you’re going to love this Maple Sage Breakfast Sausage!
Can I Use Pork instead of Turkey?
Yes! I used ground turkey for my Maple Sage Breakfast Sausage, but you can absolutely use ground pork. The ground turkey I used was 93% lean, 7% fat, so keep in mind that if you use a higher fat content pork your sausages may shrink more when cooked.
How to Prep Maple Sage Breakfast Sausage Ahead
If you want to prepare these breakfast sausages ahead, you have a few options. First, you can make the seasoned meat mixture the night before, either shaping them the night before or waiting until morning to shape and cook them. If shaping them the night before you can stack them between sheets of parchment or waxed paper for storage in the refrigerator.
If you’re meal prepping, simply fully cook the sausages as directed below, place them in meal prep containers, and refrigerate right away. To reheat you can either microwave, or reheat in a skillet.
How to Freeze Maple Sage Breakfast Sausage
You can also freeze the uncooked patties. Simply mix and shape the sausages, freeze them flat on a baking sheet lined with parchment, then once frozen transfer them to an air-tight freezer storage container, like a freezer bag. You can transfer to the refrigerator the night before to thaw, or thaw at room temperature for about 30 minutes before cooking (do not leave them at room temperature longer, or they can become a food safety hazard).
Do I have to use Maple Syrup?
While you don’t have to add maple syrup to these sausages, it does give them the most subtly delicious sweet maple flavor that I find absolutely to die for. It also helps caramelize the outsides of the sausages just a little. And you definitely want to use real maple syrup for this recipe, not “pancake syrup,” which is a cheaper maple syrup alternative (flavored and colored corn syrup).
Maple Sage Breakfast Sausage
Servings 5 two patties eachIngredients
- 19 oz. ground turkey ($3.49)
- 1 tsp dried sage ($0.10)
- 1/2 tsp dried thyme ($0.05)
- 1/4 tsp garlic powder ($0.03)
- 1/2 tsp smoked paprika ($0.05)
- 1 Tbsp maple syrup ($0.30)
- 1/2 tsp salt ($0.02)
- freshly cracked pepper ($0.03)
- 1 Tbsp cooking oil ($0.04)
Instructions
- Add the ground turkey, sage, thyme, garlic powder, smoked paprika, maple syrup, salt, and some freshly cracked pepper to a bowl. Use your hands to mix the ingredients together until the ground turkey is evenly seasoned.
- Using a 1/4 cup measuring cup, portion and shape the ground meat mixture into patties. After measuring out 1/4 cup, make sure to flatten the patties until they are very thin, as they'll shrink inward and get thicker in the center as they cook. The shaped patties should be about 3-inches wide.
- To cook the Maple Sage Breakfast Sausage, add 1 Tbsp cooking oil to a skillet and heat over medium. Once hot, add the sausage patties (working in two batches if needed to prevent over crowding the skillet) and cook 3-5 minutes on each side, or until browned on the outside and cooked through. Serve hot.
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Nutrition
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Scroll down for the step by step photos!
How to Make Maple Sage Breakfast Sausage – Step by Step Photos
Add 19 oz. ground turkey, 1 tsp dried sage, 1/2 tsp dried thyme, 1/4 tsp garlic powder, 1/2 tsp smoked paprika, 1 Tbsp maple syrup, 1/2 tsp salt, and some freshly cracked pepper to a bowl. Use your hands to mix the ingredients together until the ground turkey is evenly seasoned.
Use a 1/4 cup measuring cup to portion and shape the Maple Sage Breakfast Sausages. You’ll want to flatten the patties quite a bit, until they’re about 3-inches across, because they shrink inward and get a lot thicker as they cook.
To cook the sausage, heat 1 Tbsp cooking oil in a large skillet over medium. Once hot, add your maple sage breakfast sausage patties, working in two batches if needed to prevent over crowding the skillet. Cook the sausage patties for 3-5 minutes on each side, or until they are well browned and cooked through.
Serve immediately and enjoy!
Thinking of meal-prepping them, but how else can I use them?
I usually just serve them with breakfast, but I suppose you could also make breakfast sandwiches with them?
I’ve made these so many times, and they’re always great. Even reheated as leftovers.
I made this with extra-lean ground turkey so I added a tablespoon of rendered chicken fat to make up for that. Turned out great.
These were delicious. We used 16 oz of ground chicken. I wouldn’t change a thing!
These look fantastic! I regularly buy turkey or chicken breakfast sausage but they can be expensive, so this is a great option for me to make. Have you froze them once cooked? Have you tried with ground chicken?
I agree with the others that 19 oz of turkey is an odd amount. I only see it in 16 oz packages here, unless I am at Sam’s Club which is 2.5 lbs.
Wow! This recipe is delicious. The sausages were juicy and had the perfect amount of sweetness from the maple syrup, with an added depth of flavor from the caramelization . I did adjust it slightly for my tastes – onion powder instead of garlic powder and regular paprika instead of smoked – but I’m sure it is just as good when followed exactly too. This recipe was enjoyed by all. Thank you!
Hi! Do you think these would work in the oven instead of fried in a pan? Would I need to add oil so they don’t stick? Thanks
I made these in the frying pan just now, and they are pretty tasty! I had slightly less turkey (454g which is 16oz) and I played with the seasoning a little, adding herb de provence instead of thyme and a spicy salt blend I had. Here’s hoping they taste just as good reheated for breakfast!
No need to add extra oil for the oven. You’ll be fine!
These were pretty bland. I’m going to add double the spices but the sage before freezing the rest.
Update..after having 4 small pattues for breakfast I added another TBS of maple syrup  and 1/2 tsp more thyme and a TBS of a local product called ” garlic lovers garlic”.ingredients are garlic, garlic oil, parsley and other herbs.Â
Now this version was  REALLY tasty.