Maple Sage Pork Sausage Food

MAPLE-SAGE PORK SAUSAGE

Steps:

• Preheat oven to 175°F. Place a sheet pan in oven. In a large bowl, mix together all ingredients, except oil, until combined. Form mixture into 16 two-inch-round patties. (Patties can be stored, covered, in a refrigerator for up to 1 day.)
• In a large skillet over medium-high heat, heat oil. Working in batches, cook patties until browned, about 3 minutes per side. Transfer to a paper-towel-lined plate. Transfer sausage to sheet pan in oven and cover loosely with foil while cooking remaining patties.

MAPLE BREAKFAST SAUSAGE

Steps:

• Line a baking sheet with parchment paper; set aside.
• Finely crumble the sage into a large bowl. Add salt, black pepper, nutmeg, coriander and cayenne to the sage, and stir to combine. Add pork and syrup to the spice mixture.
• Using your hands, mix thoroughly for 1 full minute, until the pork begins to appear tacky and sticks to the palm of your hand.
• Heat a cast-iron pan over medium heat. Use a heaping tablespoon of pork mixture to make a small, thin sausage patty. Add a teaspoon or so of olive oil to the pan. and cook the patty for 2 to 3 minutes on each side, or until cooked through. Taste, and if needed, add salt or any other seasonings to the uncooked sausage mixture, and mix to combine.
• Divide and form the remaining sausage into 8 2 1/2-inch patties, placing them on the prepared baking sheet as you go. Cover, and refrigerate for 30 minutes to allow the flavors to come together. (Patties can be made ahead and covered and refrigerated or frozen at this point until ready to use.)
• To cook, wipe out cast-iron pan, and return it to medium heat. Add 1 tablespoon olive oil. When it shimmers, add patties in a single layer, leaving space between them. Cook 3 to 4 minutes per side, or until browned on the surface and just cooked through.
• Drain sausages on paper towels. Serve hot.

MAPLE BREAKFAST SAUSAGE

Steps:

• Mix pork, maple syrup, sage, salt, fennel seed, red pepper flakes, garlic powder, onion powder, and anise seed in a large bowl until evenly blended. Shape pork into small patties.
• Heat olive oil in a large skillet over medium heat; fry patties in batches until pork is browned and no longer pink in the center, 4 to 5 minutes per side.

MAPLE SAUSAGE PATTIES

Steps:

• In a large bowl, mix maple syrup, salt, spices and, if desired, liquid smoke. Add the pork; mix lightly but thoroughly. Shape into eight 2-1/2-in. patties. Refrigerate, covered, at least 1 hour. , In a large skillet coated with cooking spray, cook patties over medium heat until a thermometer reads 160°, 4-6 minutes per side.

PORK, MAPLE, AND SAGE PATTIES

Steps:

• Line baking sheet with waxed paper. Process half of pork and half of bacon in processor until pork is coarsely chopped. Transfer to large bowl. Repeat with remaining pork and bacon. Stir in remaining ingredients. Form mixture into twelve 2 1/2-inch-diameter patties. Transfer to prepared baking sheet. (Can be made 1 day ahead. Cover and chill.)
• Heat heavy large skillet over medium-high heat. Add 6 patties and sauté until cooked through, about 5 minutes per side. Transfer patties to paper towels. Wipe skillet clean. Repeat with remaining patties. Serve warm.

MAPLE PORK SAUSAGE PATTIES

Steps:

• Peel and finely chop shallot in food processor.
• Heat butter in pan over medium heat, until bubbly, add shallot.
• Saute for 1 to 2 minutes or until softened.
• Remove from heat, let cool.
• Stir pork with wine, maple syrup, salt,sage,pepper, parsley and shallot mixture, mix well with a wooden spoon.
• Line a baking sheet with parchment.
• Divide pork mixture into 8 portions, and shape into patties about 1/2 inch thick.
• Cover and chill for several hours.
• Heat 1 tbsp oil in a large frying pan over medium heat.
• Saute patties (not overcrowding pan)turning occasionnaly, for 10 to 15 minutes or until browned and crispy.

PORK, MAPLE AND SAGE SAUSAGE PATTIES

Steps:

• Line baking sheet with waxed paper.
• Process half of pork and half of bacon in processor until pork is coarsely chopped.
• Transfer to large bowl.
• Repeat with remaining pork and bacon.
• Stir in remaining ingredients.
• Form mixture into twelve 2 1/2-inch-diameter patties.
• Transfer to prepared baking sheet.
• (Can be made 1 day ahead).
• Heat heavy large skillet over medium-high heat.
• Add 6 patties and sauté until cooked through, about 5 minutes per side.
• Transfer patties to paper towels.
• Wipe skillet clean.
• Repeat with remaining patties.
• Serve warm with additional maple syrup if desired.