Maple and Rosemary Breakfast Sausage brings together the best of sweet and savory with every juicy bite. The deep earthiness of rosemary paired with a hint of maple syrup transforms these homemade patties into something you’ll crave every weekend morning. With just a handful of pantry staples and a quick mix, you’ll serve up fresh, flavorful sausages in under 30 minutes—no store-bought needed. This is a breakfast treat that delights your tastebuds, fills your kitchen with incredible aromas, and is sure to become a new favorite for family brunch or a cozy morning indulgence.

Maple and Rosemary Breakfast Sausage Recipe - Recipe Image

Ingredients You’ll Need

Making Maple and Rosemary Breakfast Sausage is surprisingly simple, requiring just a few fresh ingredients to create amazingly bold flavors. Each one adds its own unique touch, from the floral notes of rosemary to the sweet backdrop of pure maple syrup—the essential elements that make these sausage patties irresistible.

Ground pork: The classic base for succulent sausages, full of flavor and richness; you can swap in ground turkey for a lighter version.
Pure maple syrup: Adds a delicate sweetness and depth that perfectly complements the herbs and spices.
Fresh rosemary (or dried): Brings a fragrant, woodsy punch that sets these sausages apart from the ordinary.
Salt: Essential for balancing flavors and enhancing every bite.
Black pepper: Offers subtle heat and complexity; freshly ground gives the best kick.
Garlic powder: Lends gentle savoriness without overpowering the main ingredients.
Crushed red pepper flakes (optional): For those who like a little morning heat, just a pinch does the trick.
Ground nutmeg: Delivers a warm, cozy undertone that makes homemade sausage taste unmistakably special.
Olive oil or butter for cooking: Either one helps give the sausage patties a perfectly golden, flavorful crust.

How to Make Maple and Rosemary Breakfast Sausage

Step 1: Mix the Ingredients Together

Grab a large bowl and add the ground pork, maple syrup, rosemary, salt, pepper, garlic powder, nutmeg, and crushed red pepper flakes if you like a little spice. Use clean hands or a sturdy spoon to mix until everything is evenly distributed, taking care not to overwork the meat. The key to tender Maple and Rosemary Breakfast Sausage is a gentle hand—mixing just until combined keeps the patties juicy and tender.

Step 2: Shape Your Patties

With your mixture ready, divide it evenly into eight small portions. Rolling each into a ball and gently flattening them between your palms will give you classic sausage patties. Uniform size ensures they’ll cook evenly and look picture-perfect on your breakfast plate.

Step 3: Cook to Golden Perfection

Heat a skillet over medium heat and add your olive oil or butter. Once hot, carefully lay the patties in the pan, giving them a bit of space so they brown instead of steam. Cook for 4 to 5 minutes on each side, until the exterior is nicely caramelized and the center reaches 160°F. Let them rest for a minute before enjoying—that little pause helps seal in all the juices.

How to Serve Maple and Rosemary Breakfast Sausage

Garnishes

For a lovely finishing touch, sprinkle your sausage with a little more fresh rosemary or a drizzle of warm maple syrup. A light dusting of chopped parsley or cracked black pepper adds a restaurant-worthy feel and makes each serving look as good as it tastes.

Side Dishes

Enjoy your Maple and Rosemary Breakfast Sausage with classic scrambled eggs, crispy hash browns, or fluffy pancakes for a hearty breakfast spread. The patties also shine alongside sautéed greens or a simple fruit salad if you’re leaning into a lighter, fresher morning meal.

Creative Ways to Present

You can slice these sausages and pile them onto a breakfast sandwich with a fried egg and melty cheese, or chop and fold them into a breakfast burrito for a portable treat. For brunch parties, arrange the patties on a big serving platter over a bed of wilted spinach for a stunning and crowd-pleasing centerpiece.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Maple and Rosemary Breakfast Sausage, allow them to cool fully before placing in an airtight container in the fridge. They’ll stay fresh and flavorful for up to four days—perfect for quick weekday breakfasts or snacks.

Freezing

These patties freeze beautifully, raw or cooked. Place separated patties on a lined baking sheet, freeze until solid, then transfer to a zip-top bag or freezer-safe container. Label and date your stash; they’ll keep well for up to three months. Thaw overnight before cooking or reheating.

Reheating

For reheating, simply warm the sausages in a skillet over medium heat with a splash of water, covering with a lid to keep them moist. Alternatively, a quick trip through the microwave covered with a damp paper towel will bring them back to just-cooked deliciousness.

FAQs

Can I use ground turkey or chicken instead of pork?

Absolutely! Ground turkey or chicken makes a wonderful lean option for Maple and Rosemary Breakfast Sausage, and the flavors pair beautifully. Just watch the cooking time—leaner meats can cook faster and dry out more easily, so remove them from heat as soon as they’re done.

What’s the best way to chop fresh rosemary?

Strip the rosemary leaves from the stem and, using a sharp knife, rock back and forth until finely minced. Fresh rosemary adds vibrant flavor, but dried rosemary also works if that’s what you have on hand—a teaspoon will do the trick.

Can I make Maple and Rosemary Breakfast Sausage ahead of time?

Yes! You can shape the patties the night before and keep them covered in the refrigerator. Or, freeze them uncooked for a grab-and-cook breakfast down the road. It makes mornings extra easy and still feels special.

How do I avoid my patties sticking to the pan?

Preheating your skillet and adding a bit of oil or butter before the patties hit the pan helps prevent sticking. Resist the urge to flip them too early—let a nice crust form, and they’ll release more easily.

What can I substitute for maple syrup?

If you’re out of maple syrup, honey works as a natural sweetener; though it will taste a little different, it’s still delicious. Agave nectar or even brown sugar can also fill in, lending a unique spin to your breakfast sausage.

Final Thoughts

I hope you’ll gather these simple ingredients and treat yourself to the unmistakable flavor of Maple and Rosemary Breakfast Sausage soon. There’s something so satisfying about crafting your own savory-sweet sausages at home, and I promise they’ll have everyone reaching for seconds—maybe even thirds. Give them a try the next time you want breakfast to feel extra special!

Maple and Rosemary Breakfast Sausage Recipe

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4.7 from 19 reviews

Author: admin
Total Time: 20 minutes
Yield: 8 small patties 1x
Diet: Non-Vegetarian

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Description

Learn how to make delicious Maple and Rosemary Breakfast Sausage at home with this easy recipe. These homemade sausage patties are flavored with sweet maple syrup and aromatic rosemary, perfect for a savory breakfast treat.

Ingredients

Scale

Ingredients:

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

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Instructions

In a large bowl, combine the ground pork, maple syrup, rosemary, salt, pepper, garlic powder, red pepper flakes (if using), and nutmeg. Mix gently until everything is evenly incorporated—do not overwork the meat.
Form into 8 small patties.
Heat olive oil or butter in a skillet over medium heat.
Add the sausage patties and cook for 4–5 minutes per side, or until browned and cooked through with an internal temperature of 160°F.
Let rest for a minute before serving.