Fennel and Maple Breakfast Sausage

Fennel and Maple Breakfast Sausage

Breakfast for dinner. It’s a great thing, right up there with Sunday brunch and unexpected snow days. When I was younger and my mom used to tell me that we were having breakfast for dinner, it was like Christmas in July. Pancakes, eggs, and bacon for dinner? I felt like I was breaking some kind of rule. Admittedly, breakfast for dinner was probably the most rebellious thing I ever did as a child. Others were throwing temper tantrums or building forts, I was eating massive amounts of pancakes.

Breakfast for dinner is something that I continue to do today, really as often as is socially acceptable. I would eat French toast and bacon for dinner every night if that weren’t a little disgusting and/or severely clogging my arteries. Last night was scrambled eggs and this Fennel and Maple Breakfast Sausage. Fennel seeds aren’t something that I use a lot, but they work beautifully in these sausage patties. I sweeten up a mild pork sausage with maple syrup and a touch of sweet brown sugar. Crushed red pepper flakes add some heat.

Fennel and Maple Breakfast Sausage
Prep time
Cook time
Total time
Pork sausage patties flavored with toasted fennel seeds and maple syrup.
Yield: Serves 4
  • 1 pound ground pork sausage
  • 3 tablespoons pure maple syrup
  • 1 tablespoon packed brown sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon fennel seeds, toasted and ground
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • ¼ cup vegetable oil, for cooking
  1. Combine the sausage, maple syrup, sugar, salt, fennel, black pepper, and red pepper flakes in a medium bowl, mixing just until combined. Form the mixture into 2-inch patties.
  2. Heat half of the vegetable oil in a large heavy skillet over medium heat. Cook the sausage patties for 3 to 5 minutes per side, until cooked through. Continue cooking the patties, adding more oil as needed.




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