Maple sriracha breakfast sausages are one of those recipes where you can do all of the work (and dishes) once, and have a delicious savory breakfast cooked fresh in just a few minutes, right from the freezer.
Keyword breakfast recipe, breakfast sausage, freezer friendly, maple sriracha
Prep Time 15minutes
Cook Time 6minutes
Reusable parchment paper
Round cookie cutter
Freezer zip bag, 1 gallon size
1lb ground pork
3cloves garlic, minced
In a large bowl, combine all of the ingredients.
Form into patties by hand, or lay the mixture out flat to cut out even sized patties using a cookie cutter.
Place the raw patties on a parchment lined cookie sheet so they are not touching.
Freeze for a minimum of 2 hours.
To Cook from fresh
Heat a skillet using medium heat, pan fry the sausages until cooked throughout. Approximately, 8 minutes. Flip them half way.
To cook from frozen
Heat a skillet using medium heat, pan fry the sausages until cooked throughout. Approximately, 12-15 minutes.
When cooking from frozen, I add 2 tablespoons of water to the pan and put a lid on to let the steam help thaw and cook more evenly.
Add sausage to an English muffin with cheese and a cooked egg.
Use the sausages as bun ends with the egg and cheese inside for a low carb option
Eat them straight up plain, and try not to eat them all at once!
I find that using a combination of turkey and pork is ideal for this. Using only turkey, I found them to come out dry. The pork adds a great fat component to the flavor and texture of these breakfast sausages!