Nat Da Brat's Note:
Great breakfast or dinner sausage. Can be frozen on paper lined baking sheet and when frozen transfer to freezer bags. Defrost when needed and saute as in recipe. Recipe from LCBO Food and Drink spring 2006 issue.
My Private Note
Units: US | Metric
- 1 shallot
- 1 tablespoon butter
- 1 lb ground lean pork
- 2 tablespoons dry white wine
- 1 tablespoon maple syrup
- 3/4 teaspoon salt
- 1/2 teaspoon dried sage, leaf (finely crumbled)
- 1/2 teaspoon black pepper (coarsely ground)
- 2 tablespoons fresh parsley (finely chopped)
- 1 -2 tablespoon canola oil or 1 -2 tablespoon peanut oil
- 1Peel and finely chop shallot in food processor.
- 2Heat butter in pan over medium heat, until bubbly, add shallot.
- 3Saute for 1 to 2 minutes or until softened.
- 4Remove from heat, let cool.
- 5Stir pork with wine, maple syrup, salt,sage,pepper, parsley and shallot mixture, mix well with a wooden spoon.
- 6Line a baking sheet with parchment.
- 7Divide pork mixture into 8 portions, and shape into patties about 1/2 inch thick.
- 8Cover and chill for several hours.
- 9Heat 1 tbsp oil in a large frying pan over medium heat.
- 10Saute patties (not overcrowding pan)turning occasionnaly, for 10 to 15 minutes or until browned and crispy.
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Nutritional Facts for Maple Pork Sausage Patties
Serving Size: 1 (70 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 189.4
- Calories from Fat 137
- Total Fat 15.2 g
- Saturated Fat 5.5 g
- Cholesterol 44.6 mg
- Sodium 261.2 mg
- Total Carbohydrate 2.3 g
- Dietary Fiber 0.0 g
- Sugars 1.5 g
- Protein 9.7 g