Trust me on this one, make these Maple-Sage Sausage Patties, and you’ll never order the fast food variety again. Well, you might, I mean, I probably will at some point, too, but these are so packed with flavor, and amazing by themselves, or even better when you use them in an Egg and Sausage Breakfast Sandwich (recipe to come!).
Maple-Sage Sausage Patties
- 2 tbsp dried bread crumbs
- 2 tsp fresh sage minced (or 1 teaspoon dried)
- 1 tsp fresh rosemary minced (or 1/2 teaspoon dried)
- 1 tsp fresh thyme minced (or 1/2 teaspoon dried)
- 1/4 tsp red pepper flakes
- Pinch ground cloves I ground whole cloves in a spice/coffee grinder
- Pinch ground nutmeg I scrape whole nutmeg against small holes on box grater
- Kosher salt and freshly ground black pepper
- 1 & 1/2 lb ground pork
- 1 tbsp pure maple syrup
- In a large bowl, stir together the bread crumbs, sage, rosemary, thyme, red pepper flakes, cloves, nutmeg, 1 & 3/4 teaspoon salt, and 1/2 teaspoon black pepper.
- Add the ground pork and maple syrup.
- Mix gently with your hands until just combined.
- Cover and refrigerate for 30 minutes.
- Shape the pork mixture into 8 patties, about 3 inches in diameter.
- Heat a large fry pan (nonstick works best), over medium heat.
- Add the patties and cook until the bottoms are browned, about 5 minutes (shake the periodically to prevent any sticking).
- Flip and cook the other sides until browned and the centers feel firm to the touch when pressed with your finger, about another 5 minutes.