Maple Pork Sausage Patties

Maple Pork Sausage Patties

My grandparents lived on farms and both grandmothers cooked on wood burning stoves.  How well I recall the sweet aroma of burning corn cobs used to accelerate the wood fire at meal time.  The smell of bacon or sausage from a breakfast meal would permeate the kitchen for hours.  

*

I recently took a class on sausage making.  Now I am gathering recipes to test and this sounds wonderful.  I also received the bratwurst recipe which was sold at a market where we lived for many years.  That also will be on my table!

*

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 or Seal-A-Meal.  Defrost when needed and sauté as in recipe.

*

1 shallot
1 tbsp. butter
1 lb. lean ground pork, ground 90/10
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

*

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  

Note:  Have your butcher grind your pork 90% lean with 10% fat, add your seasonings and you will enjoy fresh sausage with no preservatives.