Maple Sausage
MAKE IT SHINE!
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GREAT TASTING SAUSAGE JUST LIKE WHAT YOU BUT IN THE STORE
- Ready In:
- 18mins
- Serves:
- Units:
9
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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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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.Reply
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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!Reply
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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!Reply
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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!Reply
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