Maple Brown Sugar Breakfast Sausage
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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.
You know what’s magical? Waking up on a chilly morning to the smell of sizzling breakfast sausage. This Maple Brown Sugar Breakfast Sausage recipe is a cozy, homemade twist on a diner favorite. Made with ground pork and just a handful of simple pantry ingredients, this maple sausage recipe delivers the perfect balance of sweet and savory that pairs beautifully with eggs, french toast, or a tall stack of waffles.
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Heather’s Notes
- Homemade sausage means no fillers, additives, or preservatives—just fresh, real ingredients.
- Maple syrup and brown sugar add natural sweetness that makes this sausage truly special.
- Quick to prepare: from mixing to cooking, you’ll have patties ready in under 20 minutes.
- Perfect for meal prep—make a batch and freeze for busy weekday breakfasts.
- Pairs beautifully with eggs, pancakes, biscuits, or even layered into a breakfast sandwich.
Ingredient List
To make these maple breakfast sausages, you’ll need:
- Ground pork – Look for pork with some fat (around 20%) for juicy, flavorful sausage.
- Pure maple syrup – Use real maple syrup for the best flavor, not pancake syrup.
- Brown sugar – Adds warmth, depth, and caramel-like sweetness.
- Kosher salt – Enhances flavor and balances the sweetness.
- Ground black pepper – Freshly ground is best for a subtle kick.
Substitutions & Variations
- Protein swap: Try ground turkey or ground chicken for a lighter version.
- Spice it up: Add a pinch of crushed red pepper flakes or cayenne for heat or make it more savory with garlic powder and onion powder.
- Herb lovers: Mix in chopped fresh sage, thyme, or rosemary for a more savory flavor.
- Sweet twist: Swap maple syrup for honey for a slightly different sweetness.
- Smoky flavor: Add a dash of smoked paprika to bring depth and a campfire vibe.
Find the full printable recipe card with exact measurements and step-by-step instructions below.
How to Make Homemade Breakfast Sausage
- In a large bowl, combine the ground pork, maple syrup, brown sugar, kosher salt, and ground black pepper.
- Mix gently with your hands or a spoon until just combined, avoid over mixing to keep the sausage tender.
- Form the pork mixture into small patties, about 2–3 inches wide.
- Heat a large skillet (cast iron is best) over medium heat. Cook the patties in batches for 3–4 minutes per side, until golden brown and fully cooked (internal temperature should reach 160°F).
- Serve warm with eggs, pancakes, or toast an english muffin and make your favorite breakfast sandwiches.
Tips for Storing
- Store cooked sausage patties in an airtight container in the refrigerator for up to 4 days.
- For freezing, separate patties with parchment paper and store in a freezer-safe bag for up to 3 months.
- Reheat refrigerated patties in the microwave for 30–45 seconds or in a skillet for a crisp edge.
- Frozen patties can go straight into the oven or skillet—no need to thaw.
FAQs
Yes! Prepare the mixture the night before, cover tightly, and refrigerate until ready to cook.
For the best flavor, yes. Real maple syrup provides a rich, natural sweetness that pancake syrups can’t replicate.
Absolutely. Cook them fully, let them cool, then freeze on a baking sheet before transferring to a freezer bag. Reheat straight from frozen.
Dampen your hands with a little cold water before shaping to prevent sticking. Alternatively, you can use a large hinged cookie scoop for a more uniform look.
Use an instant-read thermometer—pork sausage should reach 160°F internally.
More Recipes We Love
- Mashed Sweet Potatoes with Whipped Maple Butter
- Brown Butter Carrot Cookies
- Pumpkin Spice Sherry Bundt Cake
- Creamy Sausage and Pea Pasta
- Sausage and Caramelized Onion Stuffing
- Fluffy Applesauce Pancakes with Peach Compote
- Surf & Turf Sliders
Unlike store-bought sausage, this recipe allows you to control the flavor and the quality of ingredients. Real maple syrup and brown sugar bring a warm sweetness that caramelizes as the breakfast sausage patties cook, while kosher salt and cracked black pepper keep things perfectly balanced. It’s the kind of recipe that turns an ordinary weekend breakfast into something memorable, whether you’re cooking for your family or entertaining overnight guests.
Maple Brown Sugar Breakfast Sausage Recipe
Equipment
Ingredients
- 2 pounds ground pork
- ½ cup maple syrup
- ½ cup light brown sugar, packed
- 1 tbsp kosher salt
- 2 tsp black pepper, freshly ground
Instructions
- In a large bowl, combine the ground pork, maple syrup, brown sugar, kosher salt, and ground black pepper.
- Mix gently with your hands or a spoon until just combined, avoid over mixing to keep the sausage tender.
- Form the pork mixture into small patties, about 2–3 inches wide.
- Heat a large skillet (cast iron is best) over medium heat. Cook the patties in batches for 3–4 minutes per side, until golden brown and fully cooked (internal temperature should reach 160°F).
- Serve warm with eggs, pancakes, or toast an english muffin and make your favorite breakfast sandwiches.
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Notes
Nutrition
* Nutritional information is not guaranteed to be accurate.
Did you try this recipe?
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Co-Founder at Spiceology | More About Heather…
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.
Can this be used with link sausage instead- goodwith same instructions or what?
Are you referring to raw link sausage? If so, they are typically seasoned already and may change the flavor of this recipe. You can usually find ground pork by the pound that is unseasoned. If you do decide to try it using link sausage, I’d love to hear how it turns out. ~heather
I really love this recipe and hope you will too!
Sweet and peppery – a very good balance. Thanks for the recipe.