Email to Cat      

Maple Sage Breakfast Sausage

Source of Recipe

From "The Prairie Homestead Cookbook" by Jill Winger


Recipe Introduction

"Savory sage and tangy mustard dance with a splash of sweet maple syrup to make this a recipe I turn to time and time again. Brown the sausage in bulk to add to Old-Fashioned Sausage Gravy or sandwich a patty between halved biscuits. Leftovers are never an issue when this sausage is on the menu. Make a double or triple batch and freeze the patties so they can easily be thrown in the frying pan on busy mornings."

List of Ingredients

â—¦ 3 pounds ground pork
â—¦ 1 small onion, finely minced
â—¦ ¼ cup maple syrup
â—¦ 1 tablespoon fine sea salt
â—¦ 2 teaspoons dried sage leaves
â—¦ 2 teaspoons ground mustard
â—¦ 2 teaspoons garlic powder
â—¦ ¾ teaspoon freshly ground black pepper


Recipe

In a medium bowl, combine all the ingredients. I use my hands to mix everything together—it's messy, but effective. For maximum impact, refrigerate the mixture for 1 to 2 hours so the flavors have a chance to mingle. But if you're in a hurry, there's nothing wrong with cooking it up right away.

To make patties, place a piece of parchment or waxed paper on the counter. Place the sausage mixture on top and pat it to ½ inch thick. Using a 3-inch biscuit cutter or the rim of a drinking glass, cut the sausage into rounds. Or, if you're in a hurry, you can make free-form patties in the palm of your hand.

In a skillet over medium heat, fry the patties until they are no longer pink in the middle, about 3 to 5 minutes per side.

Makes 3 pounds



Kitchen Notes:

• To freeze, place squares of waxed paper between uncooked patties, stack them in an airtight container, and freeze for up to 4 months.

• Combine 1 pound cooked sausage with scrambled eggs and wrap 1 cup of the combo in a warm tortilla for a tasty breakfast burrito.