Homemade Maple Breakfast Sausage
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- 1 1/2 lbs. ground pork shoulder
- 2 tbsp. grade b maple syrup
- 1 tsp. dried sage
- 1 shallot, finely chopped
- 1 tbsp. dijon mustard
- 1 tsp. freshly cracked black pepper
- 1 tsp. kosher salt
1Mix all ingredients and wrap tightly with plastic wrap. Chill in refrigerator for at least an hour and up to overnight.
2When you're ready to cook, form mixture into small patties about 1/4 inch thick and 3 inches wide. Cook in a skillet over medium high heat, turning once til golden brown and completely cooked through, about 8 minutes total. Serve warm.
Makes 4 to 6 servings