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Homemade Breakfast Sausage

Homemade Breakfast Sausage with Asparagus Hash and Sunny-Side Up Eggs

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Recipe Details


Maybe it’s because it feels like a delicious form of rule-breaking, but we jump and cheer whenever the answer to “what’s for dinner?” is... breakfast! Chef Elana, in particular, is a huge fan, and like any breakfast fiend, she knows that balancing sweet and savory really pays off. Here, sausage patties are made with sage, thyme, and maple syrup, then seared and paired with a springy hash of asparagus, fennel, pea, and potato—ideal for sopping up sunny fried eggs.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 770
  • Protein 42g
  • Total Carb 56g
  • Total Fat 44g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • maple syrup
    1 1/4 ounce
    maple syrup
  • ground pork
    10 ounces
    ground pork
  • asparagus
    5 ounces
  • fennel
    8 ounces
  • red-skinned potatoes
    8 ounces
    red-skinned potatoes
  • shallot
  • unsalted butter
    2 packets
    unsalted butter
  • peas
    1 cup
  • whole-grain mustard
    1/2 tablespoon
    whole-grain mustard
  • thyme
    1/8 ounce
  • sage
    1/8 ounce

What You’ll Need

  • eggs
  • baking sheet
  • 12" large pan
  • aluminum foil
  • 10" medium nonstick pan with lid

Cooking Steps

  1. Make Breakfast Sausages

    Make Breakfast Sausages

    Preheat oven to 425°F. Pick 4 sage leaves, finely chop, and place in a medium bowl. Pull out 2 thyme sprigs and strip leaves into bowl with sage. Save remaining herbs for another use. Add half of maple syrup, ½ teaspoon salt and pepper to bowl with herbs. Pat pork dry with paper towel and add to bowl. Using your hands, mix well, then form into 6 equal patties, about ½-inch thick. Place on a plate and set aside.

  2. Prepare Hash Ingredients

    Prepare Hash Ingredients

    Rinse all produce. Trim and discard woody bottoms of asparagus, then cut crosswise into ½-inch pieces. Halve fennel, cut core out in a wedge shape, and thinly slice, then place on a baking sheet. Cut potatoes into ½-inch pieces and add to baking sheet with fennel. Peel shallot, halve, and thinly slice.

  3. Roast Vegetables

    Roast Vegetables

    Toss fennel and potatoes on baking sheet with 1 tablespoon olive oil, ½ teaspoon salt and pepper as desired. Arrange in a single layer and roast until mostly tender, about 10 minutes. Then, remove from oven and add asparagus. Continue roasting until potatoes are golden brown and asparagus is bright green, about 5 minutes more. Set aside.

  4. Cook Sausage Patties

    Cook Sausage Patties

    While vegetables roast, heat ½ tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add sausage patties and sear until browned, cooked through, and no longer pink, about 3 minutes per side. Transfer sausages to a plate, reserving pan for cooking hash, and cover loosely with foil to keep warm.

  5. Cook Asparagus Hash

    Cook Asparagus Hash

    Wipe pan from sausages clean and return to medium heat with butter. When butter is foamy, add shallots and cook, stirring, until tender, about 2 minutes. Stir in roasted vegetables, then add peas and cook to warm through, about 3 minutes more. Stir in mustard to coat. Season with ¼ teaspoon salt and pepper as desired, then remove pan from heat.

  6. Fry Eggs and Plate

    Fry Eggs and Plate

    Heat 1 tablespoon olive oil in a medium nonstick pan over medium. When oil is shimmering, crack 2 eggs into pan and season with salt and pepper. Fry until whites start to set, 2 minutes. Cover pan and cook until edges are crisp but yolks are still runny, 2 minutes more. Enjoy asparagus hash with breakfast sausages and sunny-side up eggs!

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