These Maple-Sage Breakfast Patties are a breakfast favorite in my family! Let this recipe fill your house with the aroma of fresh sage and sweet maple with these seriously tasty breakfast patties.
- 1 lb of ground pork
- 1 tbsp of pure pure maple syrup
- 1 tbsp of olive oil
- 1 1/2 tsp of fresh chopped sage (or 3/4 tsp of rubbed sage)
- 1 tsp of garlic powder
- 1 tsp of salt
- 3/4 tsp of fennel seeds
- 1/4 tsp of red pepper flakes
- 1/4 tsp of black pepper
- In a medium mixing bowl add ground pork, fresh herbs (if using), dried herbs/seasoning, and maple syrup. Mix until the ingredients are evenly incorporated into the meat.
- Roll mixture into balls of even size (some people like to use an ice cream scooper for this) and form into patties that are about 1/2 an inch in height.
- Heat your oil in a non-stick pan over medium heat. Add the patties to your pan and cook until the meat reaches an internal temperature of 160 degrees F (about 4-5 minutes per side). Check your patties from time to time to make sure they aren’t getting too browned. The goal is a delicious, golden crust. Place on a plate with paper towels to absorb excess grease.
Approx. 2 FPs per serving (2 patties = 1 serving). FP stands for Fermentation Potential and is used to determine the symptom potential in foods for those using the Fast Tract Diet to heal/improve symptoms of GERD, LPR, SIBO, IBS, etc.
Feel free to substitute ground pork with another meat you prefer, like ground chicken or turkey.
Freezing instructions are above the recipe in the blog post. Maple-Sage Breakfast Patties will last approx. 6 months in the freezer and 3 to 5 days in the fridge.
- Category: Breakfast
- Method: Stove top
- Cuisine: American
Keywords: breakfast sausage patties, sage, maple, gerd recipes, gerd breakfast