Sausage McGriddle Recipe

This homemade Sausage McGriddle Recipe is a sweet and savory breakfast indulgence, which features fluffy, maple-infused pancake buns and aromatic homemade pork sausage. It’s a better-than-drive-thru brunch, bringing that chaotic but comforting flavor combination right to your kitchen table.

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Sausage McGriddle Ingredients

The Maple Pancake Buns:

• 2 cups All-Purpose Flour: The structural base for thick, fluffy cakes.
• 1 tbsp Sugar: Adds sweetness to the batter itself.
• 3 tsp Baking Powder: Essential for the rise; you want these cakes tall, not flat.
• 1/2 cup Maple Syrup: Used specifically for swirling into the cooking pancakes to create sticky, sweet pockets.
• 1 3/4 cup Milk & 1 large Egg: The liquid binders.
• 4 tbsp Melted Butter: Enriches the batter.

The Savory Sausage Patties:

• 1 lb Ground Pork: A fatty blend works best for juicy patties.
• 2 tbsp Fresh Sage, minced: The defining herb of breakfast sausage.
• 1 tsp Dried Thyme & 1 tsp Salt: Savory aromatics.
• 1 tsp Grated Fresh Ginger: The secret ingredient! It adds a subtle heat and “zing” that mimics the unique flavor profile of the fast-food original.
• 1 tbsp White Vinegar: Tenderizes the meat and adds tang.
• 3 tbsp Maple Syrup: Sweetens the meat to bridge the gap with the buns.

How To Make Sausage McGriddle

1. Mix the Pancake Batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate jug, mix the milk, egg, and melted butter. Pour the wet ingredients into the dry and stir just until mixed. Note: Lumps are fine; overmixing makes chewy pancakes.
2. Prep the Sausage: In a mixing bowl, combine the ground pork, minced sage, thyme, salt, pepper, grated ginger, maple syrup, and white vinegar. Mix gently with your hands until combined. Form the meat into 6 even patties. Press them flat between parchment paper (they should be slightly wider than your ring molds, as they shrink).
3. Fry the Sausage: Heat a skillet over medium-high heat. Fry the sausage patties for 4–5 minutes per side until well-browned and cooked through. Set aside on a plate covered with foil to keep warm.
4. Cook the Buns (The Swirl Method): Wipe the skillet clean or use a griddle. Grease metal ring molds (or mason jar lids) and the pan surface with butter. Place molds in the pan over medium heat. Pour about 1/3 cup of batter into each mold.
   • The Secret Step: Immediately drizzle/swirl a teaspoon of maple syrup directly into the wet batter in the mold. Do not stir it in; let it sit in pockets.
5. Flip and Finish: Let the cakes cook until bubbles appear on the surface and the sides look set (the mold should lift off easily). Remove the mold, flip the cake, and cook for 2–3 minutes more until golden.
6. Assemble: Allow the thick pancakes to cool slightly. You can use two pancakes per sandwich, or if they are very thick, slice one horizontally like a burger bun. Place a hot sausage patty between the pancake layers. Press gently and serve hot.

Recipe Tips

• Ring Mold Alternatives: If you don’t have pastry rings, you can make DIY molds by folding heavy-duty aluminum foil into strips and creating circles, stapling the ends. Alternatively, use the outer ring of a wide-mouth mason jar lid (greased well).
• Maple Crystals vs. Syrup: The fast-food version uses crystallized maple sugar bits. To mimic this texture with syrup, let the syrup boil slightly in the pan when you flip the pancake. It turns into a sticky, taffy-like caramel.
• The Ginger Factor: Do not skip the ginger in the sausage! It sounds odd, but it provides that specific “processed” savory flavor that distinguishes a McGriddle sausage from a standard country sausage.
• Cheese & Egg Option: While this recipe is for the classic sausage version, you can easily add a slice of American cheese and a folded egg to make it a fully loaded sandwich.

What To Serve With Sausage McGriddle

• Hash Browns: The crispy potato texture contrasts with the soft pancake bun.
• Black Coffee: Essential to cut through the intense sweetness of the maple syrup.
• Orange Wedges: A fresh, acidic palate cleanser.
• Scrambled Eggs: If you don’t put the egg in the sandwich, serve it on the side.

How To Store Sausage McGriddle

• Freezing: These are excellent for meal prep. Assemble the sandwiches, wrap them tightly in parchment paper and then foil, and freeze for up to 1 month.
• Reheating: Unwrap the foil but keep the parchment (or wrap in a damp paper towel). Microwave for 1-2 minutes until heated through.

Sausage McGriddle Nutrition Facts

• Calories: 620 kcal
• Carbohydrates: 58g
• Fat: 32g
• Protein: 24g
• Sugar: 28g

Nutrition information is estimated per sandwich.

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