Maple Pork Sausage Patties

Maple Pork Sausage Patties

Covered patties keep well in the refrigerator for up to a day. Patties can be frozen on a wax-paper-lined baking sheet; then peeled off and transferred to a plastic bag. Defrost when needed and sauté as in recipe.

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Ingredients:

1 shallot

1 tbsp. butter
1 lb. lean ground pork
2 tbsp. dry white wine
1 tbsp. maple syrup
¾ tsp. salt
½ tsp. dried sage leaf, finely crumbled
½ tsp. coarsely ground black pepper
2 tbsp. finely chopped fresh parsley
1 to 2 tbsp  canola or peanut oil

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Directions:

1. Peel and finely chop shallot in food processor. Heat butter in a small frying pan over medium heat until bubbly; add shallot. Sauté for 1 to 2 minutes or until softened. Remove from heat; cool.

2. Stir pork with white wine, syrup, salt, sage, pepper, parsley and shallot mixture; mix well with a large wooden spoon. Line a flat baking sheet with parchment or waxed paper. Divide pork mixture into 8 portions; shape into patties about ½-inch  thick. Cover and chill for several hours.

3. Heat 1 tbsp. oil in a large frying pan over medium heat. Without crowding pan, sauté patties in batches, turning occasionally, for 10 to 15 minutes or until browned and crispy. Add more oil as needed. Keep warm in oven until ready to serve.

Serves 6 to 8