Maple Sausage Patties
Great for breakfast, brunch, or snack, this simple recipe highlights maple syrup and herbs in a memorable sausage pattie. Recipe adapted from the Nom Nom Paleo cookbook by Michelle Tam and Henry Fong.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 people
- 2 pounds ground pork (not lean, about 20% fat)
- 2 Tablespoons pure maple syrup
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons minced fresh sage
- 1 teaspoon minced fresh thyme leaves
- 1/2 teaspoon minced fresh rosemary
- 2 Tablespoons bacon grease ghee, or fat of choice
Place the pork in a large bowl and pour the maple syrup on top. Sprinkle the the remaining ingredients on top, except the fat.
Use your hands to gently mix everything together; be careful not to overwork the meat or it will be tough.
For the pork into sixteen 2-inch patties, about 3/4-inch thick.
Melt a tablespoon of the fat in a large cast iron skillet over medium-high heat. In two batches, cook the sausage patties for about 4 minutes on each side. They will get dark brown and feel firm when cooked through. Serve hot with additional maple syrup.
Calories: 459kcal | Carbohydrates: 4g | Protein: 25g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 113mg | Sodium: 867mg | Potassium: 448mg | Sugar: 3g | Vitamin A: 0.5% | Vitamin C: 1.9% | Calcium: 3.3% | Iron: 8.3%