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Prep 5 mins
Cook 20 mins
From Cook's Illustrated: "Don't make this recipe with lean or extra-lean ground pork, the resulting sausage will be dry, crumbly, and less flavorful."
- Spread the pork out in a large bowl and sprinkle with the maple syrup, garlic (if using), salt, pepper, sage, thyme, and cayenne. Using your hands, gently fold the flavorings evenly into the pork, then portion and shape into sixteen 2-ounce patties (about 1/4 cup each).
- Heat 2 teaspoons of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add half of the patties and cook until well browned on both sides, about 5 minutes per side. Transfer to a paper-towel-lined plate. Wipe out the skillet, add the remaining 2 teaspoons oil, return to medium heat until shimmering, and cook the remaining patties.
it was edible and everyone ate it but I went out of my way to buy Maple syrup and there is only one tablespoon in it. I think I would try it again but I'd add more maple syrup... i really wanted that flavor to come out more.<br/><br/>Maple syrup is really expensive so you know - I wanna get my money's worth. We ate it with dinner with roasted potatoes and carrots and it was really a nice compliment - kinda like a meatball alternative, but as a breakfast sausage it's gotta be more maple syrupy.<br/><br/>I think i'd also leave out the thyme like "cilantro in canada" because thyme is a really strong flavor that i don't particularly care for.<br/><br/>I tried it for Spring PAC 2013
These are exceptional. I left out the thyme, used extra garlic, and a little less salt. I made my first batch yesterday and today the kids asked me to make another batch. A sure sign of a winning recipe in my house. These are easy to make and the seasonings can be adjusted to personal taste. Thanks for the recipe.