Home Breakfast Maple-Brown Sugar Breakfast Sausage

Maple-Brown Sugar Breakfast Sausage

by FarmgirlGourmet

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.” – CoombsFamilyFarm.com

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.  Everyone enjoyed the flavor a lot.  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!

Check out all of the Virtual Potluckers on Thyme in our Kitchen’s Roundup

Brunch photos – everything was going fast, including the breakfast sausage.

Maple-Brown Sugar Breakfast Sausage
A quick recipe for homemade breakfast sausage that will please the masses.


2 pounds ground pork
1/2 cup pure Maple Syrup
1/2 cup light brown sugar, packed
1/4 cup ice water
1 tablespoon kosher salt
2 teaspoons black pepper


  1. 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.  
  2. 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.
Makes approximately 15-20 patties.

Disclaimer: Coombs Family Farm sent me a bottle of maple syrup to test. No monetary compensation was exchanged and all opinions are 100% my own.  

1 comment

jill December 23, 2012 - 7:42 am

Sweet and peppery – a very good balance. Thanks for the recipe.

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