Name: Maple Sausage
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 6 serving(s)
Ingredients: 1 lb ground pork; 1 teaspoon sage; 1 teaspoon poultry seasoning; 1 teaspoon salt; 2 teaspoons black pepper; 1 tablespoon maple syrup

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Recipe by crazymom

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GREAT TASTING SAUSAGE JUST LIKE WHAT YOU BUT IN THE STORE

Ready In:: 18mins
Serves:
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ingredients

1 lb ground pork
1 teaspoon sage
1 teaspoon poultry seasoning
1 teaspoon salt
2 teaspoons black pepper
1 tablespoon maple syrup

directions

COMBINE ALL INGREDIENTS IN MEDIUM SIZE BOWL.
CHILL FOR AT LEAST 1 HOUR OR OVER NIGHT.
FORM INTO PATTIES ABOUT SIX.
FRY UNTIL NO LONGER PINK IN THE MIDDLE, BUT DON'T OVER COOK.

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RECIPE MADE WITH LOVE BY

@crazymom

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@crazymom

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"GREAT TASTING SAUSAGE JUST LIKE WHAT YOU BUT IN THE STORE"

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review by aplcrisp

12/23/2010

Excellent recipe, thanks very much. We all loved this and my family agreed that the store bought sausage is officially "history"! I substituted grass fed Scotch Highland beef from a local farm and it was terrific. I think I might up the maple syrup next time but that would be about the only change I would make to it...being from VT we are kind of partial to a slightly more maple taste. Thank you again.

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review by kellychris

5/9/2010

Made this and OMG, it is good! I will take the advise of other reviewers and cut back ALOT on the pepper. Thanks so much!!

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review by Recipemeister

1/18/2010

Thank you so much for this awesome recipe! We've made it twice now - once for breakfast with the maple syrup (grade B for cooking) and once without syrup to top our pizza. Both ways were excellent! We reduced the black pepper to 1 tsp - that was enough for us. Also - chilling was not absolutely necessary, so if you're short on time go ahead and make this anyway. We will not be buying sausage from the store anymore - this is the best!

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review by Dan Mc

12/2/2009

Thanks for the recipe. It was exactly what I was looking for. I made a batch where I used 2 parts venison per 1 part pork butt and also substituted Jamaican jerk seasoning for the poultry seasoning. I ground the meat, mixed in the spices and then ground again. Came out really really good so again thanks for a great starting point!

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tweak by Dan Mc

12/2/2009

Thanks for the recipe. It was exactly what I was looking for. I made a batch where I used 2 parts venison per 1 part pork butt and also substituted Jamaican jerk seasoning for the poultry seasoning. I ground the meat, mixed in the spices and then ground again. Came out really really good so again thanks for a great starting point!

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