Zesty Maple Breakfast Sausage Links

Start your morning with these flavorful breakfast sausage links that combine a perfect balance of sweet maple and a zesty kick. They’re easy to make and sure to become a favorite addition to your weekend brunch.

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TIME30 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

1 pound ground pork 2 tablespoons pure maple syrup 1 teaspoon salt 1 teaspoon dried sage ½ teaspoon onion powder ½ teaspoon ground black pepper ½ teaspoon red pepper flakes ¼ teaspoon ground marjoram ¼ teaspoon ground coriander 1 pinch ground cloves 1 tablespoon olive oil

02 / HOW TO MAKE IT

Let's cook.

Step 1

In a big bowl, mix together the pork, maple syrup, salt, sage, onion powder, black pepper, red pepper flakes, marjoram, coriander, and cloves until everything is well combined. Shape the mixture into about 10 small patties.

02

Step 2

Heat some olive oil in a large skillet over medium heat. Cook the patties in batches so they have enough room, flipping them after about 3 to 4 minutes on each side. You want them cooked through with no pink inside and the juices running clear. If you have a meat thermometer, aim for an internal temperature of 160°F. Once done, let them rest for a minute or two, then serve and enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Cook sausages on medium heat to ensure they brown evenly without burning.
- Use a meat thermometer to check for an internal temperature of 160°F for safety.
- Let the sausages rest a few minutes after cooking to keep them juicy.

Why you’ll love it

These sausages strike a perfect balance between sweet and savory with a bright, zesty kick. They are easy to make and bring a fresh twist to your morning routine. Plus, the maple syrup adds a rich flavor that everyone will enjoy.

Serving ideas

Serve alongside fluffy scrambled eggs and buttery toast for a classic breakfast. They also pair well with roasted potatoes or a fresh fruit salad to balance the flavors and add texture.

Storage & leftovers

Store cooked sausages in an airtight container in the refrigerator for up to 4 days. To keep them fresh longer, freeze in a sealed bag for up to 2 months. Reheat gently to avoid drying out.