Breakfast · Savory breakfast plates
Maple-sage pork breakfast patties
Homemade breakfast sausage without the filler: ground pork seasoned with sage, thyme, black pepper and a little maple syrup, then browned until the edges caramelize. Make a double batch and freeze them for busy mornings.
- Time
- 26 min (10 prep + 16 cook)
- Servings
- 4
- Per serving
- 278 kcal
- Protein
- 24 g
Ingredients
- 9 oz lean ground pork pork mince, or buy one 1 lb 2 oz (500 g) pack of ground pork, about 85–90 % lean, for both lines
- 9 oz regular ground pork ground pork
- 2 tbsp maple syrup
- 1 1/2 tsp dried sage, rubbed
- 1/2 tsp dried thyme
- 1/4 tsp garlic powder
- a pinch nutmeg
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tbsp olive oil
Steps
- Put the pork in a bowl and add the maple syrup, sage, thyme, garlic powder, nutmeg, salt and pepper. Mix with your hands until just combined, since overworking makes the patties tough.
- With wet hands, shape the mixture into 8 patties about 1/2 inch thick, and press a shallow dimple into the middle of each so they stay flat.
- Heat the oil in a large skillet over medium heat. Cook the patties for 3–4 minutes a side, in two batches if needed, until browned and 160°F inside. Keep the heat moderate, because the maple can scorch.
- Serve hot. They keep 4 days in the fridge and freeze for 3 months, cooked or raw; reheat them in a covered pan with a splash of water.
Good to know
Can I make these with regular ground pork?
Yes, using all 80–85 % lean pork is juicier and more forgiving, at about 36 instead of 42.
Can I fry a tiny test patty first?
Yes, and it is worth doing. Fry a teaspoon of the mix for a minute, taste it, and adjust the salt and sage before you shape the rest. For some heat, add a pinch of cayenne.
Alternative
Per
- Calories
- 268
- Protein
- (35%)
- 23 g
- Fat
- (54%)
- 16 g
- Carbohydrates
- (11%)
- 7 g
- of which sugar
- 6 g
- Fiber
- <1 g
- Sodium
- 532 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1113 kcal goes into the pot and 557 g of ingredients comes out as about 416 g of food: 268 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.