Apple Maple Breakfast Sausage Patties
I like to think of these Apple-Maple Breakfast Sausage Patties as breakfast insurance: make a batch, tuck them in the fridge or freezer, and suddenly your morning has an awesome head start. They’re cozy enough for a slow weekend brunch but practical enough for busy weekdays, whether you’re serving them with eggs, adding one to toast, or building a seriously good breakfast sandwich with the works!
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A great homemade breakfast sausage patty is one of those small pleasures that makes the whole morning feel a little more special—sweet, savory, and so much better than anything from a freezer box. The best part? These come together in one bowl, with no casings, no special equipment, and a not-so-secret ingredient I always keep on hand: apple.
The apple makes all the difference
I reach for sweet, crisp Gala here; it grates beautifully into the meat and adds a subtle, caramel-like sweetness against the savory spices. But you can absolutely swap in your favorite apple—depending on whether it’s sweeter or tangier, you may want to adjust the maple syrup and red pepper flakes to taste.
The best ground poultry for juicy patties
This creation combines grated apple with smoked paprika, onion powder, garlic powder and protein-rich ground poultry (I typically use ground turkey, but chicken works, too). And while I normally leave the peel on when cooking with apples, peeling works better here so the apple blends seamlessly into the sausage. Also, I recommend using ground poultry that’s 90 to 94 percent lean, NOT 99% lean which will make them too dry (IMO).
A protein-rich Breakfast that keeps you going
As a dietitian, I’m always looking for easy ways to help breakfast feel more satisfying—and protein is a big part of that equation. Starting the morning with a protein-rich meal can help steady energy, support muscle maintenance, and keep you feeling fuller for longer, which is especially helpful on busy days when you’re running from one thing to the next. These Apple Breakfast Sausage Patties fit right into my lineup of simple, high-protein morning favorites like my High-Protein Chocolate Shake, Cottage Cheese Scrambled Eggs, Jumbo Oatmeal Pancake, Protein Oatmeal Bowl, PB & Berry Breakfast Bowl, and 3-Ingredient Protein Smoothie. They’re make-ahead friendly, and such a handy way to add staying power to eggs, toast, oatmeal, or a breakfast sandwich.
One little sausage-making secret
One more little sausage secret: while chefs usually warn against over-mixing ground meat for burgers or meatloaf, this recipe is the exception. Mixing thoroughly helps the patties hold together without a starchy binder and gives them that classic moist, meaty sausage texture. Serve them for breakfast, tuck them into a sandwich, or enjoy them any time of day. Pass the protein patties!
Try my Cheddar Protein Biscuits and Spinach Turkey Burgers!
Apple Maple Breakfast Sausage Patties
Ingredients
- 1 pound ground turkey or chicken, preferably 90 to 94% lean
- 1 medium Gala apple, peeled and grated, about 1 cup
- 2 teaspoons ground sage, or 1 ½ teaspoons for a milder sage flavor
- ½ teaspoon fennel seeds
- ¼ to ½ teaspoon red pepper flakes, for optional heat
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- Pinch of nutmeg or allspice, optional
- 1 teaspoon kosher salt
- 2 teaspoons maple syrup
- Olive oil or avocado oil spray
Instructions
- Prep the apple: Peel the apple, then grate it on the large holes of a box grater (or the shredding disc of a food processor), turning it as you go and stopping when you reach the core; discard the core and seeds. You should have about 1 cup. Place the grated apple in a clean kitchen towel or a few layers of paper towel and squeeze out as much excess liquid as you can. This helps the patties hold together and brown nicely.
- Mix the sausage: In a large bowl, combine the ground turkey or chicken, grated apple, fennel, sage, optional red pepper flakes, garlic powder, smoked paprika, onion powder, black pepper, optional nutmeg or allspice, salt, and maple syrup. Mix thoroughly, about 1 minute, until the mixture turns slightly tacky and holds together. For the best flavor and easiest shaping, cover and chill for 20 minutes.
- Shape the patties: Divide the mixture into 4 equal portions, then halve each portion to make 8 balls. Flatten into patties about ½ inch thick.
- Cook: Heat the skillet over medium heat and liberally mist with oil spray (alternatively, you can pour some oil from the bottle). Add the patties and cook for 3 to 4 minutes per side, until golden brown and cooked through, with an internal temperature of 165°F at the center. If the patties are browning too quickly before the centers are done, lower the heat slightly and continue cooking until they reach temperature.
- Serve and enjoy: Eat alongside eggs, fruit, oatmeal, or toast—or turn them into a tasty breakfast sandwich.
Make It a Breakfast Sandwich
- This is my favorite way to send everyone off in the morning. Tuck a hot patty into a toasted English muffin with a slice of cheddar, a thick slice of ripe tomato, and a few slices of creamy avocado. For melty cheese, lay it over the patty during the last minute of cooking and cover the pan so it softens. A little pinch of salt on the tomato and avocado pulls everything together—sweet-savory sausage, sharp cheddar, juicy tomato, and rich avocado in every bite.
