Recipe by Pi-E
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."
Top Review by cUte Kitty pUnk
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
- 2 lbs ground pork
- 1 tablespoon maple syrup
- 1 garlic clove, minced (optional)
- 1⁄2 tablespoon table salt
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon dried sage
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon cayenne pepper
- 4 teaspoons vegetable oil
Directions See How It's Made
- 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.