A quick a delicious recipe for homemade Maple-Brown Sugar Breakfast Sausage that should be on rotation for your weekend family breakfasts. The recipe comes together in a few minutes and the flavor is out of this world.
The Virtual Potluck team was contacted by Coombs Family Farms Maple Syrup to do a review of their 100% Organic Maple Syrup. It was kind of ironic as I had just read an article about the Coombs Family in the February issue of Country Living Magazine where I was transported to Vermont with their delicious photos and recipes. I recall reading the article at least twice and was making a mental note that Vermont in the Spring needs to be on the bucket list.
The Craft of Sugaring
“Cold, clear nights. Warm morning sun melting the snow on the ground. The first songs of birds, returning from their winter migrations. These are the sights and sounds that quicken the pulse in the sugar maker, because these are the signs that the maple sap is beginning to run.
For the most part, the craft of maple syrup production in New England has been a family affair, and dates back to the very early 1600s. Native Americans used maple syrup and sugar for food and trade and passed on their sugar making skills to early settlers.”
Ingredients in Homemade Breakfast Sausage
- Ground Pork – use good quality ground pork without spices or flavorings added. You’ll want to do this part yourself for optimal results.
- Maple Syrup – high quality maple syrup, not pancake syrup which is only sugar, will create the most intense flavor in your breakfast sausage.
- Sugar – light brown sugar will give the extra boost of flavor and help bind the ground pork patties.
- Spices – only salt and pepper is used in this recipe, but if you like things a little spicier, try adding a pinch of cayenne pepper for a sweet and savory sausage patty.
That makes me want to gather up my suitcase and head for the airport.
We truly enjoyed the maple syrup and used it quite frequently on granola, pancakes, ice cream and lastly the breakfast sausage. I made them for a brunch this past Saturday and it was thumbs up all around. If you’ve never made your own breakfast sausage, it’s time to start. The whole process takes a few minutes and the results are so much better than the preformed stuff in cellophane at the store. Honest!
Maple-Brown Sugar Breakfast Sausage
- 2 pounds ground pork
- ½ cup pure Maple Syrup
- ½ cup light brown sugar packed
- ¼ cup ice water
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- In a large bowl, mix all ingredients together well with a wooden spoon. Using a 1/4 cup measure, scoop out the mixture and form into a patty. Repeat with remaining sausage.
- Heat a large skillet and coat with cooking spray. Add enough patties to fill the pan without crowding. Fry on each side for about 3-4 minutes, or until no longer pink in the center. Repeat with remaining and serve immediately.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.