Breakfast Sausage

Breakfast Sausage
adapted just slightly from my friend Jenn via Cole Ward


3 lb ground pork (I grind my own from boneless pork shoulder)
2 tablespoons dark brown sugar
2 1/4 tsp fine sea salt
2 tsp dried sage
1 1/2 tsp fresh ground black pepper
1 tsp dried marjoram
1/4 tsp dried rosemary
1/4 tsp dried thyme
1/4 tsp dried basil
1/4 tsp garlic powder
1/4 cup maple syrup


In a medium bowl, mix together all the ingredients except the pork and the maple syrup. Set aside. Add the ground pork to the bowl of seasonings and mix well to combine. Add the maple syrup and work in with your hands until evenly distributed.

Use immediately or freeze in portions.


I tried three different versions of breakfast sausage – all good but not great – before luckily catching this one on a friend’s Facebook page. My previous attempts all had the same elements this recipe does – sweet, peppery, herby – but I could not seem to find just the right ratio. Until now. This recipe is perfection.

I usually split this into four 12-ounce portions and use it every other week for weekday breakfast sandwiches.


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