Maple Breakfast Sausage
By Tested and perfected in the Sur la Table kitchen
Maple Breakfast Sausage
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 8 servings
- 1 pound ground pork
- 2 tablespoons maple syrup
- ½ whole nutmeg, grated
- 2 garlic cloves, chopped finely
- ½ teaspoon Aleppo or other red chile flakes
- Finely grated zest of ½ orange
- Leaves from 2 branches rosemary (about 2 tablespoons), chopped fine
- 1 tablespoon coarse sea salt
- 1 tablespoon fresh ground black pepper
- 2 teaspoons vegetable oil
Note from Sur La Table Test Kitchen: we’ve updated the original recipe and are not using caul fat to wrap the sausage. Instead, we are cooking patties as is in a small amount of vegetable oil.
Mix everything, except oil, in a big bowl.
Scoop the sausage mixture with a ¼-cup measuring cup into 8 patties. Don’t overfill. Gently press the patties to make sure they hold their shape and do not fall apart.
Heat a large GreenPan skillet over medium-low heat and add oil. Add the patties. Cook until browned on the bottom, about 6 minutes. Flip and cook until cooked through (160˚F), about 5 more minutes.
Rest on paper towels for 2 minutes before eating.
Mix everything, except oil, in a big bowl.
Scoop the sausage mixture with a ¼-cup measuring cup into 8 patties. Don’t overfill. Gently press the patties to make sure they hold their shape and do not fall apart.
Heat a large GreenPan skillet over medium-low heat and add oil. Add the patties. Cook until browned on the bottom, about 6 minutes. Flip and cook until cooked through (160˚F), about 5 more minutes.
Rest on paper towels for 2 minutes before eating.