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Homemade Maple Breakfast Sausage | These breakfast sausage patties are made with a combo of ground turkey and pork, savory herbs, and sweet maple syrup. The mouthwatering combo gives way to a low calorie homemade version of your favorite breakfast food! | http://thechunkychef.com
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4.72 from 21 votes

Homemade Maple Breakfast Sausage

This recipe for homemade breakfast sausage is low in calories, made with a combo of pork and turkey, they're the only kind of breakfast sausage you'll need!
Prep Time10 mins
Cook Time6 mins
Total Time16 mins
Course: Breakfast
Servings: 16
Calories: 132kcal
Author: The Chunky Chef

Ingredients

  • 1 lb ground pork
  • 1 lb ground turkey
  • 1/4 cup maple syrup (use the darkest REAL maple syrup you can find)
  • 3 cloves garlic, minced
  • 1 Tbsp fresh sage chopped
  • 3/4 tsp dried thyme (or 1 Tbsp fresh thyme - chopped)
  • 1 1/2 tsp kosher salt
  • 3/4 tsp black pepper
  • 1/4 tsp paprika

Instructions

  • Line a rimmed baking sheet with wax paper sprayed lightly with cooking spray, set aside.
  • Add all ingredients to a large mixing bowl and use hands to mix until just combined.  
  • Spread mixture in an even layer in the prepared baking sheet, about 1/2" - 3/4" thick (this can be adjusted if you prefer a thicker patty).  Spray the rim of a 3 1/2" biscuit cutter (or large-mouthed drinking glass) and cut out patties.
  • If patties are having a hard time staying together, place on wax paper in the freezer for 5-10 minutes before cooking.
  • Heat vegetable oil (about 1-2 Tbsp) in a large skillet over MED to MED-HIGH heat.  Add patties to pan, making sure they aren't touching (you may have to cook in batches), and cook 2-3 minutes per side, until golden brown and cooked through to a temperature of 165 degrees F.
  • Repeat with remaining patties.

Notes

Oven Baked Sausage Method: 
  • Preheat oven to 400 degrees.  Line a rimmed baking sheet with foil and place patties, not touching, on the sheet.  Bake for 10 minutes, flip patties over, and bake an additional 5-10 minutes, until golden brown and cooked to 165 degrees F. --- this method isn't exact, as the times will change depending on the thickness of your sausage and your oven type.  But it's a great way to cook all the sausage at once, with no oil spatter!
Freezing UN-cooked Sausage:
  • Line baking sheet with wax paper and place cut out patties on sheet, not touching, and in a single layer.  Flash freeze them by placing them in the freezer for about an hour, or until frozen to the touch.  Remove patties from baking sheet.  Wrap frozen patties with wax paper and place into a large re-sealable freezer bag.  Freeze for up to 3 months.  TO THAW - remove amount of patties that you want, and place in the refrigerator overnight to defrost.  Cook as directed in recipe.
Freezing COOKED Sausage:
  • Cook as directed in recipe, then allow to cool completely.  Place cooked patties on a wax paper lined baking sheet, in a single layer, not touching.  Flash freeze them by placing them in the freezer for about an hour, or until frozen to the touch.  Remove patties from baking sheet and place in a re-sealable freezer bag.  Freeze for up to 3 months.  TO THAW/COOK - Place amount of patties you want in the refrigerator overnight to defrost, then microwave in 30 second intervals until heated through.

Nutrition

Calories: 132kcal