The perfect accompaniment to pancakes or French toast,
these sausages have the subtle sweetness of maple syrup accented
with sage and mustard.
3 pounds lean pork butt or
shoulder 1 small onion, chopped, about ½ cup 1 tablespoon
kosher or coarse salt 2 teaspoons dried sage 1 teaspoon dry
mustard ¾ teaspoon fresh finely ground black pepper ¼ cup
pure maple syrup 2 tablespoons milk
Cut the meat into 1
inch cubes. Freeze the cubes for about 30 minutes to firm them up
before grinding. Put meat through fine disk of meat grinder. Add
onion and grind again. In large bowl, combine meat mixture, salt,
sage, mustard and pepper. Mix well, using hands. Stir in maple syrup
and milk, and toss lightly to blend. Do not overwork meat mixture.
Shape into 16 patties. Place patties on platter, cover and
refrigerate for a couple of hours or overnight to meld flavors. Use
within two to three days or freeze for as long as three months.
cook, pan fry patties over medium-low heat, grill or broil as you
would hamburgers, to an internal temperature of 160°F . Juices
should run clear and they should not be pink in the center. Turn
once during cooking time.