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Ingredients
- 2 pounds ground pork
- 1 garlic clove, minced
- 1 tablespoon maple syrup
- 2 teaspoons dried sage
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1 1/2 teaspoons pepper
- 1/8 teaspoon cayenne pepper
- 2 tablespoons butter
Preparation
Step 1
Combine pork, garlic, syrup, sage, thyme, salt, pepper, and cayenne in large bowl. Gently mix with hands until well combined. Form mixture into 2 ½ inch patties, about ½ inch thick. (You should have 16 patties.)
Melt 1 tablespoon butter in large nonstick skillet over medium heat. Cook half of patties until well browned and cooked through, 3 to 5 minutes per side. Transfer to paper towel lined plate and tent with foil. Wipe out skillet. Repeat with remaining butter and patties. Serve.
Make ahead: the raw sausage patties can be refrigerated, covered, for 1 day or frozen for up to 1 month. To cook frozen patties, proceed with step 2, cooking patties for 7 to 9 minutes per side.