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Maple Breakfast Sausage

Serves: Makes 8 servings

Ingredients:

  • 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


Procedures:

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.

Tested and perfected in the Sur la Table kitchen

 
 
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