Maple Breakfast Sausage
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Maple Breakfast Sausage
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Maple Breakfast Sausage is the perfect sweet and savory protein to add to your morning. Enjoy juicy and tasty sausages in just 10 minutes!
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Ingredients
- 2 pounds ground pork
- 1/4 cup maple syrup
- 2 tablespoon fennel seed
- 1 tablespoon dried rubbed sage
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon vegetable oil
Instructions
- In a large mixing bowl add the ground pork, maple syrup, fennel seed, dried rubbed sage, garlic powder, onion powder, salt and red pepper flakes.
- Mix well until ingredients are well blended.
- Make into 1/4 cup patties, about 1/2" thick.
- Cook with vegetable oil on medium heat, 3-4 minutes on each side until browned and cooked through.
Notes
- Click on the “yield” amount to slide and change the number of servings and the recipe will automatically update!
- Click on times in the instructions to start a kitchen timer while cooking.
- To convert measurements to grams, click on the "Metric" option next to "Ingredients" in the recipe card.
Nutrition Information
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Calories
281kcal
(14%)
Carbohydrates
7g
(2%)
Protein
16g
(32%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
65mg
(22%)
Sodium
405mg
(17%)
Potassium
316mg
(9%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
79IU
(2%)
Vitamin C
1mg
(1%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 7g | 2% |
| Protein | 16g | 32% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 405mg | 17% |
| Potassium | 316mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 79IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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