Maple Bacon Breakfast Sausage
I shunned pork products for the most part for several years since I really struggled to find a good source for it. I wasn’t really comfortable eating any of the pork I would find at the supermarket and I’ve definitely heard my fair share of horror stories about conventional pork and the way that it is raised and processed. It wasn’t until I became a ButcherBox customer a few years back that I finally started eating pork again on a regular basis. And now that I have a good source for pork, I am OBSESSED. I mean I always liked pork. I’m just happy I can feel good about regularly eating it again.
I made these breakfast sausage patties last week and I proceeded to eat them all over the next few days that followed. I had really intended to freeze at least a few, but they all made it into my stomach before they were able to make it to the freezer. I do believe that these patties would freeze exceptionally well if you are wondering. If you’re a meal prepping freezer filler, give these patties a go! My other word of advice for you about this recipe is to not skimp on the maple syrup. I LOVE maple syrup. Like, I’m not quite on Will Ferrell’s Elf level, but I’m not far off either. I’ve been craving donuts for breakfast the last couple of days. Instead of eating donuts, I microwaved some leftovers sausage patties, drizzled some Costco maple syrup on top, and that fixed that craving almost instantly. Genius, I tell you.
It’s pretty hard to make something like sausage look appetizing. I get that. When Mike walked by me today when I was editing the sausage pile photo, he said something along the lines of: “You’re really getting this photo editing thing down. I feel like I’m really immersed in the sausages. Standing above a galaxy made of sausages.” -_- He was being facetious, but still it made me giggle.
Ingredients
Equipment
Method
- Sauté the bacon using your preferred method (Sauté mode on your Instant Pot, in a cast iron skillet over medium high heat on the stove, etc.) until mostly browned and almost cooked through. Use a slotted spoon to transfer the bacon to a large bowl. Reserve 2 tbsp bacon fat for pan frying the sausages.
- Line a large sheet pan with parchment paper or wax paper and set aside.
- When the bacon has cooled a bit, add all of the rest of the ingredients to the bowl with the bacon and use your hands to mix the ingredients until just combined. Do not overmix. Scoop out a little bit of the mixture (about ¼ cup, scant, at a time) and use your hands to form patties. Place the patties in a single layer on the sheet pan and repeat until all of the meat mixture is gone. You should yield 18-20 patties.
- Heat the 2 tbsp of reserved bacon fat in a large cast iron skillet over low / medium low heat. When hot, place the patties in the skillet in a single layer, leaving space between the patties. You will likely need to pan fry in batches. Sauté the patties for 6 minutes until starting to brown around the edges. Use a fork or small spatula to flip the patties over and press down on the tops slightly. Sauté 5-6 minutes more, or until a meat thermometer reads 160° F when inserted into the center of the patty. Remove from heat and let cool slightly. Serve warm with more pure maple syrup drizzled on top and enjoy!
