Description
This is my version of maple sage breakfast sausage. You can add more seasonings, less seasoning or change any of this to fit your tastes.
Ingredients
2 pounds ground pork shoulder, 80%/20% lean-to-fat ratio
3 teaspoons sea salt
2 t dried sage
2 t fresh sage
1 teaspoon black pepper
Two pinches fresh ground nutmeg
1/4 t smoked paprika
1/4 t cayenne pepper or red pepper flakes
1 t fresh thyme
1/2 t garlic powder or onion powder
2 T plus 1 t maple syrup
Instructions
Combine all ingredients in a large mixing bowl. Using clean hands fold everything together until spices are well incorporated.
Taste mixture for seasonings by placing a pinch of meat into a small dish and microwave it for about 20 seconds. Taste and adjust seasoning if necessary. Remember the meat still needs to sit at least a few hours and up to overnight, if possible, which will give the meat a chance to absorb more flavor.
Form meat into meatballs the size of golfballs. Refrigerate overnight or at least a few hours.
Heat a non-stick skillet or cast iron frying pan over medium heat. Press meatballs into patties about 1/2 to 3/4" thick. Cook in hot skillet until internal temperature reaches 155 degrees, about 3-4 minutes per side or until richly browned on both sides.
