Sheet Pan Breakfast Sausage Recipe

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.