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Homemade Pork and Maple Sausage Patties

Source of Recipe

From "Gale Gand's Brunch!" by Gale Gand


Recipe Introduction

"I usually pour maple syrup on my sausage, or dip my sausage in syrup. This recipe takes care of that for me, using the syrup to flavor the homemade breakfast sausage patties. If you have time, mix the ingredients together and let them sit for a day in the refrigerator before cooking them, to bring out the flavors of the spices."

List of Ingredients

â—¦ 1½ pounds pork shoulder, both lean and fat, cut into ½-inch cubes
â—¦ ¼ cup cold water
â—¦ 2 tablespoons pure maple syrup
â—¦ 1½ teaspoons dried crumbled sage leaves
â—¦ 1½ teaspoons salt
â—¦ 1 teaspoon freshly ground black pepper
â—¦ ½ teaspoon ground nutmeg
â—¦ Olive oil, for cooking


Recipe

Place the cubed pork on a plate and freeze it for 10 minutes to firm it up a bit. Then transfer the meat to a food processor and, in batches if necessary (some processor bowls aren't big enough to do it all at once), pulse until the pork pieces are pea-sized.

Transfer the meat to a large mixing bowl. Add the cold water, maple syrup, sage, salt, pepper and nutmeg, and use your hands to mix until well blended. Chill, covered, until you're ready to cook the sausage, preferably overnight and up to three days.

Divide the pork mixture into 12 to 16 meatballs, and then flatten them into patties about ½ inch thick. Heat a large skillet or sauté pan over medium heat, and add a touch of olive oil to the pan. Place the patties in the pan and brown them on both sides for about 5 minutes, until cooked through. Drain the patties on a paper towel, if desired, to absorb some of the fat. Serve hot.


Serves 8