Homemade Breakfast Sausage

I love bacon, truly, but breakfast sausage, with maple and sage and all the right spices, is the king of breakfast meats. This recipe is very easy, scales up well, and patties can be made a couple nights ahead or weeks earlier and frozen until ready to use. Again, feel free to mix up the seasoning you prefer!
Servings: 6 patties
Author: Seth Matlick


  • 2 teaspoons fennel seed
  • 2 teaspoons red chile flakes
  • 2 tablespoons sage finely chopped
  • 1 tablespoon thyme finely chopped
  • 3 tablespoons brown sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1 pound local ground pork
  • 1/4 cup maple syrup


  • Combine fennel seeds and red chile flakes and crush with mortar and pestle or spice grinder. Combine with herbs, brown sugar, and dry spices. Add to ground pork and mix thoroughly. Add maple syrup and mix again. Cook a tablespoon of mixture in a hot pan to test the seasoning. Adjust to taste. Form thin patties, about a 1/4 inch thick, with roughly 1/4 cup of mixture (they will plump as they cook). Cook in a skillet over medium high heat until brown, about 2 minutes per side.

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