If you’re looking for the ultimate way to start your morning, Maple and Rosemary Breakfast Sausage is about to become your new go-to! These patties are the perfect blend of savory, sweet, and herbaceous flavors: think golden brown sausage with a gentle kiss of pure maple syrup and a pop of fresh rosemary. Paired with your favorite breakfast classics, this homemade treat delivers bold flavor and cozy aromas that fill the kitchen. Trust me, after one bite, you’ll never want to go back to store-bought sausage again.

Maple and Rosemary Breakfast Sausage Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Maple and Rosemary Breakfast Sausage recipe is in its simplicity. Each ingredient plays a starring role, bringing its own special quality to the table—so don’t skip or substitute unless you absolutely have to!

Ground Pork (or Turkey): The foundation of our sausage, giving it rich, juicy flavor and a tender bite.
Pure Maple Syrup: Adds subtle sweetness and that signature breakfast vibe—use the real stuff for the best results!
Fresh Rosemary (finely chopped): The herb that sets this sausage apart, adding woodsy, aromatic freshness.
Dried Sage: A savory backbone classic in breakfast sausage; its earthy flavor rounds everything out.
Salt: Essential for seasoning and bringing all the flavors together—don’t skimp, but taste as you go.
Black Pepper: A bit of gentle heat and complexity for a well-rounded savory note.
Crushed Red Pepper Flakes (optional): Want a touch of morning heat? This is your ticket—totally adjustable!
Garlic Powder: Adds another layer of depth, keeping the flavor bold but balanced.
Onion Powder: For sweetness and savoriness, rounding out the sausage profile perfectly.
Olive Oil or Butter (for cooking): Choose your favorite for a golden crust and extra flavor when pan-frying.

How to Make Maple and Rosemary Breakfast Sausage

Step 1: Mix the Sausage Ingredients

In a large mixing bowl, add your ground pork (or turkey), maple syrup, finely chopped rosemary, dried sage, salt, black pepper, crushed red pepper (if you’re feeling spicy), garlic powder, and onion powder. Gently fold the mixture together with your hands or a fork. It’s important not to overwork the meat; just bring everything together until evenly combined for the most tender sausage.

Step 2: Shape the Patties

Divide the sausage mixture into eight equal portions—about the size of a golf ball each. Roll them gently, then flatten into patties roughly two and a half inches wide. Not only does this help them cook evenly in the skillet, but it also gives you perfectly portioned, hand-held bites every time.

Step 3: Cook the Patties

Heat a tablespoon of olive oil or butter in a large skillet over medium heat. Once shimmering, add the sausage patties, making sure they aren’t crowded (work in batches if needed). Let them cook for 3 to 4 minutes per side, resisting the urge to press down with your spatula, until they are golden brown and cooked all the way through. For pork, check for an internal temperature of 160°F (165°F for turkey).

Step 4: Drain and Serve

When the patties are beautifully browned and that irresistible aroma fills your kitchen, transfer them to a plate lined with paper towels to catch any excess oil. Serve the Maple and Rosemary Breakfast Sausage warm, right alongside your favorite eggs, pancakes, or biscuits. Morning perfection achieved!

How to Serve Maple and Rosemary Breakfast Sausage

Garnishes

Fresh herbs make all the difference here—a sprinkle of chopped rosemary or parsley just before serving brightens up the plate and echoes the herby notes inside each sausage patty. For visual flair, add a tiny drizzle of warm maple syrup over top for a glossy, mouthwatering finish.

Side Dishes

These sausage patties are magic next to soft-scrambled or sunny-side eggs, fluffy buttermilk pancakes, or a fresh-baked biscuit. Roasted potatoes or sautéed greens bring out the savory notes, while fruit salad balances everything nicely with sweetness and acidity. The possibilities for the perfect breakfast plate are endless!

Creative Ways to Present

The Maple and Rosemary Breakfast Sausage isn’t just for the standard breakfast platter. Tuck patties into English muffins for homemade breakfast sandwiches, crumble them into breakfast burritos, or add to a brunch board with cheeses, jams, and pickles for a show-stopping spread. For a fun twist, slice patties and layer atop mini waffles as a sweet-and-savory appetizer at your next brunch gathering.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Maple and Rosemary Breakfast Sausage, store the cooled patties in an airtight container in the fridge. They’ll keep beautifully for up to four days and reheat well—perfect for quick weekday breakfasts!

Freezing

This recipe is completely freezer-friendly. Arrange uncooked patties between layers of parchment in a freezer-safe bag and freeze for up to two months. You can also freeze cooked patties; just be sure to cool them completely before wrapping tightly.

Reheating

To reheat, place chilled or thawed sausage patties in a skillet over medium-low heat until warmed through and sizzling again. Alternatively, pop them in the microwave for about 30 seconds per patty, but the skillet method brings back the freshest flavor and texture. Frozen uncooked patties can go straight into the skillet—just cook a few extra minutes per side.

FAQs

Can I make Maple and Rosemary Breakfast Sausage with ground turkey instead of pork?

Absolutely! Ground turkey makes for a lighter version of these sausage patties but still absorbs all the maple and rosemary flavor beautifully. Just be mindful to cook turkey patties to 165°F for safety and juiciness.

Can I double or halve this recipe?

Yes, Maple and Rosemary Breakfast Sausage is super flexible. You can easily halve the ingredients for a smaller batch, or double up for feeding a crowd or freezing extras. Adjust cook time and pan size as needed to keep the patties cooking evenly.

Is there a substitute for maple syrup?

If pure maple syrup isn’t available, you can try honey for a similar sweetness, though the flavor profile will shift slightly. Avoid artificial syrups—they won’t deliver the same warm, caramel-like notes that make this sausage special.

What herbs can I use if I don’t have fresh rosemary?

If you’re out of fresh rosemary, substitute with half the amount of dried rosemary, or use fresh thyme for a slightly different herbaceous twist. The key is keeping that herbal note that makes Maple and Rosemary Breakfast Sausage shine.

How do I keep the patties from getting tough?

The secret is not to overwork the meat when mixing, and avoid pressing down on the patties with your spatula while cooking. Handle the mixture gently and you’ll be rewarded with tender, juicy sausage every time.

Final Thoughts

This Maple and Rosemary Breakfast Sausage truly brings something special to the breakfast table. From its sweet-herby aroma to its deeply satisfying flavors, it’s one of those recipes you’ll find yourself craving again and again. Give it a try—your mornings might just become a little more delicious, one homemade sausage patty at a time!

Maple and Rosemary Breakfast Sausage Recipe

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4.6 from 18 reviews

Author: admin
Total Time: 18 minutes
Yield: 8 patties 1x
Diet: Non-Vegetarian

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Description

These Maple and Rosemary Breakfast Sausages are a delicious twist on classic breakfast sausage. The combination of sweet maple syrup and aromatic rosemary elevates the flavors, making them perfect for a hearty breakfast.

Ingredients

Scale

Ingredients:

1 pound ground pork (or turkey)
2 tablespoons pure maple syrup
1 teaspoon fresh rosemary (finely chopped)
½ teaspoon dried sage
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon crushed red pepper flakes (optional)
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 tablespoon olive oil or butter (for cooking)

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Instructions

In a large bowl, combine the ground pork with maple syrup, rosemary, sage, salt, pepper, red pepper flakes (if using), garlic powder, and onion powder. Mix gently until just combined—don’t overwork the meat.
Divide the mixture into 8 equal portions and shape into small patties about 2½ inches wide.
Heat olive oil or butter in a skillet over medium heat. Add the sausage patties and cook for 3–4 minutes per side, or until golden brown and cooked through (internal temperature should reach 160°F for pork, 165°F for turkey).
Drain on paper towels and serve warm with eggs, pancakes, or biscuits.

Notes

To make ahead, shape patties and refrigerate for up to 24 hours, or freeze uncooked between parchment layers for up to 2 months.
You can also crumble the sausage to use in casseroles or breakfast burritos.

Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American