Maple Breakfast Sausage
Maple Sage Breakfast Sausages
Ever since I went to Muskoka with the Paleo Toronto group for a weekend getaway in August I have been craving these maple beef sausages our hostess, Shannon, gave us for our huge dinner one night. The sausages were made by a local butcher out of grass fed beef. I made my version with pork and used sage to add an earthiness, reminescent of the beautiful Muskoka land, Maple Sage Breakfast Sausages.
I’m really terrible for not sharing pictures from events like this. Sorry for the lateness, but here’s some pictures from my time in Muskoka.
Isn’t Muskoka beautiful!!! The lake water was warm and it was sunny. I didn’t get a sunburn like usual. It was great to make new friends and enjoy a glass of wine in our “muskoka” lounge chairs!
I met Laurie on the Low Carb Cruise in May. I met Gail & Shannon at the Muskoka Paleo event. It was sooo much fun and if you have paleo events in your area I urge you to go and meet new people who share the same interests are you.
Tools fo this recipe
Maple Breakfast Sausage Ingredients
- ground pork
- onions, finely chopped
- maple syrup
- ground mustard
- sea salt
- ground pepper
- dried sage
How to Make Maple Breakfast Sausage
- Saute the onions until translucent.
- In a bowl mix together all of the ingredients including the cooked onions.
- Form into 12 sausages (round patties or rectangler as shown in picture)
- Cook the sausages over medium-low heat turning to provide even cooking.
- The sausage is done with it is no longer pink inside and the juices are clear.
More Breakfast Recipes
If you love snacks, here are more Paleo desserts and Paleo snacks! Make sure to check out my huge collection of gluten free dinner recipes.
If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.
Maple Breakfast Sausage Recipe
Maple Breakfast Sausage
Ingredients
- 0.5 kg ground pork (1.1 pounds)
- 1/4 cup onions, finely chopped
- 3 tbsp maple syrup
- 1 tsp ground mustard
- 1/2 tsp sea salt
- 1/4 tsp ground pepper
- 1/4 tsp dried sage
Instructions
- Saute the onions until translucent.
- In a bowl mix together all of the ingredients including the cooked onions.
- Form into 12 sausages (round patties or rectangler as shown in picture)
- Using a skillet, add some olive oil or preferred fat, and cook the sausages over medium-low heat turning to provide even cooking. Using a skillet, add some olive oil or preferred fat,
- The sausage is done with it is no longer pink inside and the juices are clear.
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.
