Maple Sausage Patties

lets.eat's Note:

This recipe hails from Light & Tasty. The Contributors' name is Margaret Ford from S.D. I did not make changes to her recipe ingredients-only the prep-cook, which worked well for us. To be aware the Maple syrup taste did not shine through-and I only used 1 tsp. of the smoke additive and to us it was prononouced enough. My DH really liked this, since regular sausage upsets his stomach

• Total Time: 1 hrs 40 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 20 mins

Ingredients:

Servings: 4

• 1 lb ground pork
• 1 tablespoon maple syrup
• ½ teaspoon salt
• ½ teaspoon onion powder
• ½ teaspoon rubbed sage
• ½ teaspoon dried thyme
• ½ teaspoon poultry seasoning
• ½ teaspoon ground nutmeg
• ¼ teaspoon cayenne pepper
• 1 -2 teaspoon mesquite liquid smoke (optional)
• oil , for browning sauce

Directions:

1. In a large bowl, or a zipper storage bag combine all of the ingredients.
2. Shape into 8- 2-1/2 inch patties and place on a plate and cover with plastic wrap, refrigerate for at least 1 hour.
3. In a large skillet add a little water, around 1/4",(not alot) Add sausage patties and bring to a boil (cover) and steam until water evaporates. Flip the patties, add more water-around 1/4 inch and have it steam again (covered again). When water has evaporated add just a little oil and brown the patties, uncovered. Flip the patties. Add additional oil and cook for just a little bit more, uncovered yet again.
4. Check the temperature of the patties and make sure it registers 160'.
5. Eat as is or topped with syrup.