Ingredients
- 1 pound ground pork
- 1/4 cup fresh sage, finely chopped
- 1 tablespoon plus 2 teaspoons pure maple syrup
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Directions
- In a mixing bowl, stir together the pork, sage, maple syrup, salt, pepper and cayenne. Form into 10 equal-sized patties and set aside.
- Heat a nonstick skillet over medium-high heat, and add the olive oil and butter. Once the butter is melted and bubbly, add the maple sausage patties, cooking in batches if needed so you don’t crowd the pan. Sauté until cooked through, about 4 minutes per side. Transfer to a serving plate and serve at once.
Notes: Always use pure maple syrup in all recipes for an authentic flavor. You can swap out turkey meat for this recipe (but it won’t be as flavorful). The reason you fry in half butter/half oil is that butter provides flavor and the oil keeps the temperature down to prevent the butter from burning at high heat. Use a nonstick skillet for best results. Never overcrowd a pan when you are cooking meat. You want there to be room around each patty so that the heat stays high and you get good caramelization. If you crowd the pan, your food will steam and, therefore, not brown. It’s always a good idea to fry up one “tester patty” to check for seasoning. This way, you can add more maple syrup if you want it sweeter or more cayenne if you like it spicier.
