An English muffin, fried egg, melted cheese, and a homemade apple maple sausage patty. This autumn-inspired breakfast sandwich pairs well with a hot cup of coffee and autumn’s crisp morning air!
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Few things are as satisfying on a camping trip as a good breakfast sandwich. It has all the hit ingredients of all-American breakfast, assembled together in a convenient grab-and-go package. Genius!
When it comes to breakfast sandwiches, you can get really creative. Lots of different toppings, lots of different sauces.
But that’s all a bunch of extra work, which is not what we’re looking for on a camping trip.
For this sandwich, we wanted to avoid all the extra add-ons and instead make the flavors of the basic ingredients really pop. And the best place to add flavor is to make your own sausage patties.
Now, we’ve tried a few breakfast patty recipes online, and they all taste pretty much as good as the store-bought ones. Why stop there? If we’re putting in the effort to make our own sausage patties, they should taste 10x better than a store-bought one. (Otherwise, what’s the point?)
For our breakfast sausage recipe, we start with some familiar sausage seasoning: fennel seeds, thyme, and sage. Then we kick it up with smoked paprika and cinnamon. A little maple syrup for sweetness.
And then the secret ingredient: shredded apples! When all these flavors are combined, you get a deep, robust flavor you won’t find anywhere else. The best part is you can/should make these at home ahead of time, so they’re ready to go first thing in the morning!
Now add these patties into the mix with a toasted, buttered English muffin, a perfectly fried egg, and melty swiss cheese and you’ve got the recipe for a show-stopper of a breakfast sandwich.
Why We Love These Apple Maple Sausages:
↠ Perfect grab-and-go camping breakfast
↠ A breakfast sausage patty to remember!
↠ The sweetness of maple syrup and spice of cinnamon are reminiscent of fall but perfect at any time of the year
↠ Make the sausage patties ahead of time at home for a quick and simple breakfast at camp
Make at home steps
According to the USDA, ground pork should be used or frozen within two days of purchase. So, if you’re going on a weekend camping trip, make the patties on Friday and enjoy them either Saturday or Sunday morning.
Or, if you want to start prepping further ahead, make them and freeze them. They’ll last up to two months when frozen. Let them defrost in your cooler and use them within a day or two of defrosting.
We like to preshape our patties by rolling them out to be roughly ¼” thick and 4 inches wide. The patties will shrink considerably when cooked (nearly by half), so you want to oversize them for the English muffins.
After forming the patties we set them on pre-cut parchment paper squares and store them in layers in a resealable container. This way – when at camp – you can transfer the patties using the parchment paper, eliminating the need to touch raw meat first thing in the morning.
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↠ Griddle: By far, the best way to make breakfast sandwiches is with a griddle. This way you can toast the English muffins, fry the eggs, and cook up the patties all at the same time. This GSI griddle fits perfectly over most 2-burner stoves.
↠ Cooler: You’ll definitely want a cooler for this recipe (see: ground pork). If you haven’t upgraded your cooler already, now might be a good time to pick up one of the new roto-molded models.
Apple Sausage Breakfast Sandwich
- 1 apple
- 1 lemon
- 1 pound ground pork
- 1 tablespoon maple syrup
- 1 teaspoon dried sage
- 1 teaspoon fennel seeds
- 1 teaspoon dried thyme
- 1 teaspoon sea salt salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cinnamon
For the sandwiches:
- 8 Swiss cheese slices
- 8 English muffins
- 8 eggs
- Butter to serve
- Coarsely grate the apple on a box grater into a medium bowl. Add the juice of one lemon and enough cold water to cover. Set aside for 5 minutes, then drain and squeeze out the excess water.
- Return the apple to the bowl and add the ground pork, maple syrup, spices, herbs, and salt. Mix well until everything is thoroughly combined. Divide the mix into 8 portions and form into thin discs about 1/4 inch thick and 4 inches wide. If making these ahead of time, store in an air-tight container between squares of parchment for up to two days.
- Heat up a griddle and cook the sausages 2-3 minutes on each side, until browned and cooked through. While the sausages are cooking, cook the eggs to your preference and toast the English muffins. To assemble, butter the muffins, then add the sausage, an egg, and a slice of swiss. Enjoy!