As much as my family loves the uncured bacon made with himalayan salt that we get from a local farmer (contact me to order some), I wanted to develop a go to recipe for breakfast sausage that would freeze well.  You can freeze these patties cooked or uncooked.  With the perfect amount of sweetness, these smoked maple breakfast sausages are sure to become a favorite for you house as they are in mine.  Processed breakfast sausages are full of fillers, preservatives, additives and high in commercial salt.  If you make the patties yourself then you are in complete control of the ingredients and can use unrefined sea salt which contains valuable trace minerals which help hydrate your body.  Feel free to play with the measurements of the herbs and spices and leave out or add more!  These are featured in my breakfast class, so if you want help with your first batch, get some friends or family together and contact me to sign up for a class!

The spices that I use in all of my recipes come from Frontier Coop.

You can find the spices at my Amazon Store or order directly from Frontier. 



Smoked Maple Breakfast Sausage

Author Becky's Mindful Kitchen


  • 2 lbs of ground pork/beef
  • 4 tsp applewood smoked salt
  • 1 tsp coarse sea salt
  • 2 tsp black pepper
  • 4 tsp sage
  • 1 tsp fennel
  • 1.5 tsp thyme
  • 3/4 tsp nutmeg
  • 1 1/2 tsp smoked paprika
  • 1/2 tsp cayenne
  • 3-4 T pure maple syrup


  • Combine all of the spices and mix into the ground meat. Add in the syrup and combine well. Form into patties and cook on a cast iron skillet on med-high heat until done (just a few minutes per side)
  • Freeze away extras and defrost for a delicious breakfast on the go!

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