These delicious Maple Breakfast Sausages are flavoured with mild herbs and a hint of maple. Give them a try for your next lazy Sunday morning!
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Yep, you read that right! Maple Breakfast Sausages!!! YES!!! I could literally eat these for breakfast, lunch, dinner and snacking in between!!
There’s just something so homey about breakfast sausages; they remind me of family and lazy Sunday mornings. My mom still likes to make sausages when she has the whole family over for celebratory brunches. I know. Lucky me.
Why it works
- Loaded with tasty herbs and a hint of maple, these homemade breakfast sausages are incredibly delicious!
- Use lakanto’s sugar free maple syrup to make low carb maple sausage links!
- Making sausages from scratch is so much fun, I hope you love these as much as I do!
- pork butter/shoulder
- fresh parsley
- sea salt
- ground black pepper
- maple syrup
Pork butt/shoulder – To give the sausages their proper texture and flavour, they need a lot of fat. I always go directly to the butcher and ask for an extra fatty piece of pork.
How to make breakfast sausages
There are many steps involved in sausage making. They are not quick to throw together, they take time and patience. Do not be afraid though, making your own homemade breakfast sausages are one of the coolest things to learn in the kitchen (in my opinion). I love my homemade sausages! Here is a full guide on How to Make Sausages.
How to cook breakfast sausages
Breakfast sausages are easy to cook. Here are my two preferred variations:
How to cook breakfast sausages in the oven
Heat oven to 400°. Line a baking sheet with a non stick baking mat and layer with the sausages. Bake for 15 minutes or until the internal temperature is 165° and the sausages are nice and golden brown.
How to cook breakfast sausages in a frying pan
Heat a skillet on medium heat and fry the sausages until the internal temperature reaches 165° and the sausages are nice and golden brown.
Sausage Scrambled Eggs
This delicious Sausage Scrambled Eggs dish is very simple to make. Fry up a few sausages until golden then remove from the pan. Whisk a couple of eggs with a drop of heavy cream, salt and pepper. Slice the sausages up and add them to the eggs.
Pour the eggs into the hot pan and cooked until the eggs have fully cooked. Add a handful of shredded cheese if desired.
Run out of Casing?
No worries! Shape the rest of your maple breakfast sausage into little patties!
What is your favourite type of sausage? Let me know in the comment section below the recipe card and don’t forget to subscribe to Mama Bear’s monthly newsletter so you don’t miss out on the latest and greatest recipes!
Maple Breakfast Sausages
- 5 lbs Fattiest Pork Butt you can find ask your local butcher
- 1 tsp dried thyme
- 1 tsp dried sage
- 1/2 tsp dried rosemary
- 1/2 tsp dried nutmeg
- 1/4 tsp dried cayenne
- 1.5 tbsp sea salt
- 1 tbsp black pepper
- 1/4 cup fresh parsley minced
- 6 cloves garlic minced
- 3/4 cup pure maple syrup or sugar free for low carb
- Sausage making requires a lot of steps and special tricks, so I have made a tutorial on how to make them! For these instructions, please refer to: How to Make Sausages
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.
* Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.
Per Sausage if using regular maple syrup: Calories: 75 Carbs: 2 Fat: 5 Protein: 6
Per Sausages if using sugar free maple syrup: Calories: 69 Carbs: 0 Fat: 5 Protein: 6