A few years ago, I made my first homemade sausage patties. They’re easy to do and taste great! Just be sure to buy the best pork possible, and have your butcher grind it for you. Do not use meat that is very lean, or they’ll be dry … you need some of the fat with it to make them nice, plump and juicy. Of course, pork from a local farm is always best. Mix and change up the spices any way you want to make it your own. Original recipe adapted from Cook’s Country.
2 pounds ground pork
1 tablespoon maple syrup
1 clove garlic, minced (optional)
1/2 tablespoon table salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
4 teaspoons vegetable oil
Spread the pork out in a large bowl and sprinkle with the maple syrup, garlic (if using), salt, pepper, sage, thyme, and cayenne.
Heat 2 teaspoons of the oil in a 12-inch nonstick skillet over medium heat until shimmering.
Yield: 16 two-ounce patties.