These Savoury Maple and Thyme Breakfast Sausage Patties are the breakfast food you didn’t know you needed! They’re great on their own or with all your other breakfast favourites and are so easy to make, you’re gonna always want to keep a stash hanging around in the freezer!
You’re going to love waking up to these quick and flavourful Breakfast Sausage Patties! They’re so yummy, super simple to make and just perfect next to some eggs or pancakes. You can even through one in between some bread to make a killer breakfast sandwich or eat them as is while you’re on the run. Either way, these Sausage Patties make the best breakfast… even McDonald’s ain’t got nothing on ‘em!!! 😉
I’ve definitely always loved sausages but, for some reason, always only for dinner. In other words, the good old breakfast sausage was never my thing. You know those little ones you can buy at the grocery store or opt to get with your breakfast at the local diner? Yeah, I’d never opt to get ’em. Unless I was hungover or something and made blurred decisions. In which case, I always immediately regretted and remembered why I never usually order them in the first place. However, these Breakfast Sausage Patties…these babies hit different. Maybe it’s the fact that my two very own hands made ’em. Or maybe, just maybe, it’s that secret ingredient I mentioned earlier.
Now, it’s no secret that Maple Syrup is an asset to a lot of popular and much-loved breakfast foods. I mean, rightfully so. Would these Fluffy Ricotta Blueberry Pancakes be anything without it? And, judging by these absolutely delicious Brussel Sprouts with Bacon and Maple Syrup, Maple Syrup is no stranger to savoury foods that aren’t related to breakfast at all. So, would it really surprise you if I went ahead and told you that yes, it is indeed good old Maple Syrup that takes these Breakfast Sausage Patties to a whole other level? Aka our game changing ingredient.
WHAT YOU’RE GONNA NEED TO MAKE THESE BREAKFAST SAUSAGE PATTIES
It only takes 7 simple ingredients to make these Killer Breakfast Sausage Patties and that’s if you’re counting the spices. THAT simple. THAT good. Here’s the breakdown in a little bit more detail:
- Ground Pork: I normally go for Ground Pork in this recipe as I find it gives you that classic Breakfast sausage flavour. Any kind of Ground Pork will do. Alternatively, you can use Ground Turkey or Chicken instead. However, I feel the Pork works best for the ingredients we use in this recipe.
- Maple Syrup: As mentioned earlier, this is our game changing star ingredient. It adds the right amount of sweetness to the patties and works insanely well with all the other ingredients. Who said Maple Syrup was just for Pancakes, French Toast and Waffles? Please make sure you’re using the real, 100% Maple Syrup and not that table stuff. It makes wonders of a difference! (Stop buying that table stuff, anyway….)
- Fresh Thyme: I definitely recommend using fresh because I feel it adds a stronger flavour and compliments both the Pork and Maple Syrup pretty well. However, if dried Thyme is all you’ve got on hand, substitute 1 tsp dried for the 1 tbsp fresh.
- Rosemary: Funny enough, I choose to use dried Rosemary instead of fresh for this recipe because (opposite of the Thyme), I don’t want the flavour of the Rosemary to overpower and take over the entire dish. If you prefer using fresh, use 1 tbsp of fresh instead of the 1 tsp of dried.
- Garlic: Adds flavour and compliments the Maple Syrup, Spices and Pork. Keep your pieces small, like a mince, so it combines well when mixed with the rest of the ingredients.
- Smoked Paprika: Adds a nice smokiness and flavour to the patties.
- Salt/Pepper: We don’t want to end up with bland patties and can always rely on good old salt and pepper to simply season our meat. Adjust amounts to personal preference.
KEY TIPS FOR MAKING THESE BREAKFAST SAUSAGE PATTIES
- Use a kitchen scale to weigh your patties and ensure they’re all exactly the same size. I find that 3 oz. is the perfect amount for a Breakfast sized patty. However, feel free to subtract or add an ounce to make them a tad bigger or smaller.
- Like a good meatloaf, do your best not to overwork the meat. Once you add all the ingredients, gently use your hands to mix them until they’re just combined. When shaping, be gentle but firm enough that your patties stay together when cooking.
- Press a finger lightly down in the center of each patty creating a sort of “dimple” before cooking. This will ensure the patties hold their shape when cooking, making it easier to flip and handle them. Also, adding this little impression in the center helps the patty cook evenly once it hits the skillet.
- Once in the hot skillet, these Breakfast Sausage Patties take no time at all to cook. 2-3 minutes per side is all you need so pay close attention and keep a close eye to ensure nothing burns.
- Avoid touching or tampering with the patties once in the skillet. I know it may be tempting to push on them with the back of your spatula. But, alas, resist the temptation or you’ll end up with dry patties that have been drained of all their juices!
- PRO TIP: Make a double batch and freeze some! These patties freeze super well and make the perfect on-the-go breakfast or snack. To freeze: Lay them out in a single layer and flash freeze until solid enough to handle. Individually wrap in aluminum foil and place in a large ziploc freezer bag. They’ll keep for up tp 4 months and you’ll feel pretty badass when you can prepare a Breakfast better than the local diner in a fraction of the time (not to mention cost!).
FREQUENTLY ASKED QUESTIONS
Sure! You know what I always say – you do you, boo. However, I do find that pork works the best with the ingredients we use in this recipe as well as most resembles/replicates the familiar taste and flavour from a Breakfast sausage.
Most definitely! These Breakfast Sausage Patties can be frozen before or after cooking. To freeze raw patties: Place patties on a parchment lined plate or baking sheet in a single layer, not touching. Flash freeze for an hour or until solid enough to handle. Individually wrap in aluminum foil and transfer to a large Ziploc bag where they will keep in the freezer for up to 4 months. When ready to eat, thaw in the fridge the night before, then follow the cooking direction. To freeze cooked patties: Allow patties to completely cool. Wrap individually in aluminum foil then place in a large freezer Ziploc bag where they will keep for up to 2 months. When ready to eat, thaw in the fridge the night before, then pop in a microwave or oven for 10 minutes or until heated through. Alternatively, use a skillet.
These Patties will keep fresh in the fridge if stored in an airtight container for up to 4 days
I love them with Eggs of any kind! Of course pancakes, waffles, french toast or any Breakfast food at all! Or try throwing one in between some bread for a hearty Breakfast sandwich.
- 1.5 lbs Ground Pork
- 1/4 cup Maple Syrup
- 1 Garlic Clove, minced
- 1 tbsp Fresh Thyme
- 1.5 tsp Salt
- 1 tsp Pepper
- 1 tsp Smoked Paprika
- 1 tsp Dried Rosemary
- 1 tbsp Oil of Choice, for frying
- In a large bowl, add all the ingredients (except the oil) and mix until well combined. Be careful not to overwork the mixture.
- Using a kitchen scale, weigh each patty to about 3 oz. each.
- Using your hands, gently shape into patties and press a small finger sized dimple into the center of each one. This will ensure even cooking throughout and that the patties hold their shape while cooking.
- Heat a large non-stick skillet over medium heat. Once hot, add the patties. Cook for 2-3 minutes per side or until cooked through. Enjoy!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 297Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 80mgSodium: 500mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 22g
Nutrition is only an estimate and calculated using Nutritionix.
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