Sheet Pan Breakfast Sausage
A Meaty Make Ahead Dream
This Sheet Pan Breakfast Sausage is one of my favorite ways to make homemade sausage without standing over a stove. It’s made with ground pork, sage, celery salt, a blend of pantry spices, finely diced apple, and sweet onion plus maple syrup that caramelizes as it bakes, giving the sausage just enough sweetness without overpowering it.
Baking it on a sheet pan keeps everything juicy while letting the top brown beautifully at the end. I love this method because it’s hands-off and perfect for feeding a crowd.
You can slice it into triangles, squares, or circles depending on how you plan to serve it. It works great alongside eggs, turned into breakfast sandwiches, or served as part of a brunch spread.
This recipe is also perfect for meal prep since it freezes beautifully once baked and sliced. If you prefer, you can substitute ground turkey or chicken with a little added fat for moisture.
The apple and onion keep the sausage tender and flavorful even after reheating. Whether you’re hosting breakfast or stocking your freezer, this sheet pan sausage makes mornings easier and better.
Why I Love It
This is a dish I used to bring up to the lake house when I used to visit less often. It was something very easy to prep and bring that fed a crowd.
To me, this sheet pan breakfast sausage tastes a little bit better than the sausage you buy in the tube at the grocery store, although that type of sausage is the one I use for my World’s Best Stuffing.
This breakfast sausage is just a loving and delicious way to feed your family. It is a great recipe that you can prep and bake when needed for more relaxing holiday mornings.
Apples and Onions
There is not a lot to say about this recipe, it is THAT simple. I do use a granny smith apple as I think it holds up to the baking process better and I like the little bits in the sausage.
IF you do not like to bite into apple bits, you can use a softer apple or grate the apple so it basically disappears when baking but you are left with the apple flavor.
I use a sweet onion as well for flavor. If your family does not like onion, you can omit this ingredient.
The onion and apple does add moisture to this sausage, so if you omit them the sausage will be a little bit more dry.
I Cannot Measure
Measuring is not my strength. For the pan size, I use the smallest baking pan that I have. It is pictured above.
You want to make sure the sausage is about a 1/2 inch thick when it is spread out into the rectangle before baking. This will ensure that it gets caramelized but it is not too thin where it gets dry.
The Seasoning
All of my seasoning measurements are a suggestion. You can add as much or as little as you like.
You can see the tips on the recipe card to see how to test the seasoning for your preference for the first time you make this recipe.
Sheet Pan Breakfast Sausage Recipe
This sheet pan breakfast sausage is made with ground pork, sweet onion, Granny Smith apple, maple syrup, and classic breakfast spices for a savory and sweet flavor. Baking it in one pan makes it easy to slice into triangles, squares, or rounds for serving with eggs or building breakfast sandwiches.
Ingredients
- 2 pounds ground pork
- 1 large Granny Smith apple, peeled and finely diced
- 1 medium sweet onion, finely diced
- 1 teaspoon white pepper, to taste (strong so use lightly)
- 1 teaspoon black pepper, to taste
- 1 to 2 teaspoons dried sage, to taste
- 1 to 2 teaspoons celery salt, to taste
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1/2 tablespoon dried parsley
- 2 tablespoons maple syrup
- 1/2 tablespoon grainy mustard
- Paprika, for mixing and topping
- FOR THE TOP (optional but recommended):
- Extra drizzle of maple syrup
- About 2 teaspoons brown sugar
- Extra paprika or seasoning, if desired
Instructions
- Preheat oven to 350°F.
- In a large bowl, add the ground pork.
- Finely dice the peeled apple and onion. Optional: For a smoother texture, you can grate them or pulse briefly in a food processor. I prefer a slightly chunkier bite.
- Add the apple, onion, white pepper, black pepper, sage, celery salt, onion powder, garlic powder, parsley, and a light sprinkle of paprika to the pork. Mix until just combined.
- Add the maple syrup and grainy mustard. Mix again until evenly incorporated.
- Line a small sheet pan (about 18 x 8 inches) with foil or parchment paper. Spread the sausage mixture into one even rectangle, going edge to edge if using a smaller pan. If using a larger pan, aim for roughly the same dimensions, about 1/2 inch thick. (It will shrink slightly while cooking.)
- Drizzle a little maple syrup over the top, sprinkle with brown sugar, paprika, and any extra seasoning you like.
- Cover loosely with foil and bake for 35 minutes.
- Remove the foil and return to the oven for a few minutes to let the top caramelize.
- Remove from the oven and allow to cool slightly. Be careful because there will be liquid in the pan.
- Slice into triangles, squares, or circles as desired.
Pro Tips
- Test the seasoning: If this is your first time making it, pinch off a small piece of the raw mixture and fry it in a skillet. Taste and adjust seasoning before baking the whole pan.
- Make it lean: If using ground turkey or chicken, drizzle melted butter or oil over the top before baking to prevent dryness.
- Make ahead: Prepare and spread the mixture in the pan, cover, and refrigerate overnight. Bake fresh in the morning.
- Freezer-friendly: Bake, cool, slice, and freeze. Perfect for breakfast sandwiches or quick weekday breakfasts.