Breakfast sausage crumbles are seasoned, browned ground pork that you can make ahead and use all week. This recipe gives you juicy, flavorful crumbles with classic sage, maple, and black pepper notes, ready in about 20 minutes. It works because you control the seasoning and salt, and it’s far fresher than most store-bought versions.
Ingredients
- 1 lb (450 g) ground pork (not lean, 80/20 is ideal)
- 1 tsp (2 g) dried sage
- 1 tsp (2 g) dried thyme
- 1/2 tsp (1 g) smoked paprika
- 1/2 tsp (1 g) garlic powder
- 1/2 tsp (1 g) onion powder
- 1/4 tsp (0.5 g) cayenne pepper (optional, for heat)
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 1 tbsp (15 ml) maple syrup (optional, for sweetness)
- 1 tbsp (15 ml) olive oil or butter (if needed)
Instructions
- In a small bowl, mix all the dried spices, salt, and pepper together. If using maple syrup, have it ready.
- Place the ground pork in a large bowl. Sprinkle the spice mixture over the meat. Use your hands or a fork to gently mix until the spices are evenly distributed, but do not overwork the meat or it will become tough.
- Heat a large skillet over medium-high heat. Add the olive oil or butter if using a leaner pork, but if your pork has good fat, you can skip the oil.
- Add the seasoned pork to the hot skillet. Use a spatula to break it into large chunks. Let it sit for 1-2 minutes without stirring to get a good sear.
- Continue cooking, breaking the meat into smaller crumbles as you stir. Cook for 6-8 minutes total, until the pork is no longer pink and reaches a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer (USDA FSIS).
- If using maple syrup, drizzle it over the crumbles in the last 1-2 minutes of cooking and stir to coat. The syrup will caramelize slightly.
- Remove from heat and drain excess fat if desired, or leave for extra flavor. Use immediately or cool for storage.
Tips
- Don’t overmix: Overworking the meat can make the crumbles dense and rubbery. Mix just until the spices are incorporated.
- Use a hot pan: A hot skillet gives you browning, which adds flavor. If the pan is too cool, the meat will steam and become gray.
- Adjust heat: If you prefer a milder sausage, reduce or omit the cayenne. For more heat, add a pinch of red pepper flakes.
- Make ahead: The spice mix can be made in bulk and stored in an airtight jar for up to 3 months. Then you can season the pork quickly any morning.
Serving Suggestions
Breakfast sausage crumbles are incredibly versatile. Serve them alongside scrambled eggs, fold them into an omelet, or pile them on toast with avocado. They also make a great topping for biscuits and gravy, pizza, or a breakfast burrito. For a hearty hash, toss them with roasted potatoes and peppers.
Variations
- Spicy: Add 1/2 tsp (1 g) red pepper flakes or an extra pinch of cayenne.
- Maple: Increase maple syrup to 2 tbsp (30 ml) for a sweeter, more breakfast-like flavor.
- Herby: Use fresh sage and thyme (about 1 tbsp each, minced) instead of dried. Add them with the meat to release their oils.
- Fennel: Add 1/2 tsp (1 g) fennel seeds for an Italian-style twist.
- Turkey: Substitute ground turkey (93/7) for a leaner option. You’ll need to add 1 tbsp (15 ml) olive oil to prevent sticking, and cook to 165°F (74°C) safe minimum.
Storage and Reheating
Refrigerate cooked sausage crumbles in an airtight container for up to 4 days. To freeze, spread the cooled crumbles on a baking sheet and freeze for 1 hour, then transfer to a freezer bag. They will keep for up to 3 months. Reheat in a skillet over medium heat for 3-4 minutes, or microwave in 30-second bursts until hot. For best texture, reheat in a pan rather than the microwave.
Frequently Asked Questions
Can I use ground beef instead of pork? Yes, ground beef (80/20) works well. The flavor will be less sweet and more like a beef breakfast sausage. Cook to 160°F (71°C) as well.
Why is my sausage crumbles dry? Overcooking or using very lean meat can cause dryness. Use pork with at least 20% fat and cook just until done. If you prefer leaner meat, add a little olive oil or butter to the pan.
Can I make this without maple syrup? Absolutely. The syrup is optional. Simply omit it, and you’ll have a savory breakfast sausage.
How do I get larger crumbles vs. fine bits? For larger chunks, break the meat into bigger pieces and stir less. For fine crumbles, use a spatula to break it up more aggressively as it cooks.
Can I double the recipe? Yes, but cook in batches to avoid overcrowding the pan. Overcrowding causes steaming instead of browning. Use a large skillet or cook in two batches.
Is it safe to eat sausage crumbles cold? Yes, as long as they have been refrigerated within 2 hours of cooking and are consumed within 4 days. Cold crumbles are great on salads or in wraps.
Related
- Hot Dogs Youngstown Ohio Style Recipe
- How Do You Spell Cheese Quesadilla? Recipe
- How to Cook Mini Hot Dogs: 5 Easy Methods
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).