Delicious Homemade Maple Apple Breakfast Sausage
A flavorful, homemade breakfast sausage that marries tender pork with the natural sweetness of apples and maple syrup, enhanced by aromatic herbs. This recipe is easy to prepare and perfect for quick breakfasts or meal prep.
Equipment
- 1 Small Food Processor
- 1 Non-stick Skillet (10-12 inch)
- 1 Large Mixing Bowl
- Measuring Spoons (set)
- Parchment Paper
Ingredients
- 1 pound ground pork
- ¼ medium onion
- 1 clove fresh garlic
- 1 medium apple peeled, cored, and quartered
- 1 ½ tablespoons pure maple syrup
- 2 tablespoons fresh herbs basil, cilantro, oregano, parsley, or preferred
- 1 teaspoon Celtic sea salt
- ½ teaspoon ground sage dried
- 1 tablespoon coconut oil butter, or ghee
Instructions
- Prepare the Aromatic Base: Begin by gathering your fresh onion and garlic. Peel the onion and roughly chop it into chunks manageable for your food processor. Peel the garlic clove as well. Place both the onion and garlic into the small food processor. Pulse just a few times until they are finely chopped but not turned into a puree. This step releases their aromatic oils and flavors, which will enhance the overall taste of the sausage. If you prefer a chunkier texture, you can finely dice these ingredients by hand instead.
- Incorporate the Apple for Sweetness and Texture: Next, prepare your apple by peeling, coring, and quartering it. Add the apple pieces to the food processor containing the onion and garlic. Pulse gently a few times, just enough to break the apple into small pieces but not so much that it becomes a mush. The apple adds a subtle sweetness and moisture that balance the savory pork perfectly. If you prefer, you can finely chop the apple by hand instead, but pulsing helps achieve a more integrated texture.
- Sauté the Flavorful Mixture: Heat 1 tablespoon of your chosen fat—coconut oil, butter, or ghee—in a non-stick skillet over medium heat. Once melted and shimmering, add the onion, garlic, and apple mixture. Sauté gently for 5 to 7 minutes, stirring occasionally, until the mixture softens and starts to develop a golden-brown color around the edges. This caramelization enhances the natural sweetness and deepens the flavors, creating a rich base for your sausage. After sautéing, remove the pan from heat and allow the mixture to cool slightly before incorporating it with the pork.
- Combine the Ground Pork and Maple Syrup: In a large mixing bowl, place your ground pork. Pour the maple syrup directly onto the meat. Using your hands or a sturdy spoon, mix the syrup thoroughly into the pork until evenly distributed. This step is key to infusing the pork with that signature sweet maple flavor, which will caramelize beautifully during cooking.
- Add Herbs, Spices, and the Sautéed Mixture: Now add the sautéed onion, garlic, and apple mixture into the bowl with the pork and maple syrup. Sprinkle in the fresh herbs of your choice—basil, cilantro, oregano, parsley, or a mix—ensuring they are finely chopped for even flavor. Follow with the Celtic sea salt and ground sage. Using clean hands, mix all ingredients together very thoroughly. Work the meat gently but completely so that every bite has a perfect balance of herbs, spices, and sweet-savory notes.
- Shape the Sausage Patties: Once the mixture is well combined, begin shaping the sausage into patties. You can make them any size you prefer—typically about 2 to 3 inches in diameter and about half an inch thick works well. Take a portion of the meat mixture in your hand, gently form it into a round patty, and place it on a clean plate or tray. Continue until all the meat is shaped. If the mixture feels too soft or sticky, chilling it for 10-15 minutes can help firm it up and make shaping easier.
- Cooking or Freezing for Later Use: If you plan to cook the sausages immediately, heat a tablespoon of your chosen fat in a skillet over medium heat. Carefully add the patties, leaving some space between each. Cook for about 4-5 minutes on each side, or until the internal temperature reaches 160°F (71°C) and the patties are golden brown and cooked through. Alternatively, if you want to freeze them for future meals, place parchment paper sheets between each patty to prevent sticking, then transfer to an airtight container or freezer bag. Frozen patties can be cooked straight from the freezer, adding a few extra minutes to cooking time.
- Serving Suggestions and Storage Tips: Serve your maple apple breakfast sausages hot alongside eggs, toast, or fresh fruit for a balanced morning meal. For longer storage, keep cooked patties refrigerated up to 3 days or freeze raw patties for up to 3 months. Reheat gently in a skillet or oven to retain moisture and flavor. This recipe is perfect for batch cooking and meal prep, making busy mornings effortless and delicious.
Notes
- This homemade maple apple breakfast sausage is highly customizable.
- Feel free to swap fresh herbs depending on your pantry—thyme, rosemary, or sage work beautifully.
- When choosing pork, opt for ground pork with a moderate fat content (around 20%) to keep the sausages juicy without being greasy.
- For those who prefer a milder sweetness, reduce the maple syrup slightly or substitute with honey or agave syrup.
- The sauté step is essential—it softens the onion and apple while mellowing their raw sharpness and blending flavors smoothly.
- If you don’t have a food processor, finely chopping by hand works, but the texture will be chunkier.
- Patties can be cooked fresh or frozen for convenience; just remember to separate patties with parchment paper to prevent sticking.
