Maple Pork Sausage Patties Recipes

MAPLE BREAKFAST SAUSAGE

Steps:

• Mix pork, maple syrup, sage, salt, fennel seed, red pepper flakes, garlic powder, onion powder, and anise seed in a large bowl until evenly blended. Shape pork into small patties.
• Heat olive oil in a large skillet over medium heat; fry patties in batches until pork is browned and no longer pink in the center, 4 to 5 minutes per side.

MAPLE SAUSAGE PATTIES

Steps:

• In a large bowl, mix maple syrup, salt, spices and, if desired, liquid smoke. Add the pork; mix lightly but thoroughly. Shape into eight 2-1/2-in. patties. Refrigerate, covered, at least 1 hour. , In a large skillet coated with cooking spray, cook patties over medium heat until a thermometer reads 160°, 4-6 minutes per side.

SPICED MAPLE SAUSAGE PATTIES

Steps:

• Mix the pork, onion, garlic, sage, thyme, syrup, paprika, allspice, coriander, cayenne, 2 1/2 teaspoons salt and 1/2 teaspoon black pepper with your hands. Form into 18 patties, 2 inches wide and 1/2 inch thick; put on a foil-lined baking sheet, cover and chill overnight.
• The next day, preheat the oven to 350 degrees F. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook half of the patties, turning once, until golden, about 5 minutes. Transfer to a baking sheet. Wipe out the skillet. Repeat with the remaining 1 tablespoon oil and patties, then transfer the patties to the oven to finish cooking, 5 to 10 minutes.

PORK SAUSAGE PATTIES

Steps:

• In a large bowl, combine the first six ingredients. Crumble sausage over mixture and mix well. Shape into six patties. , In a large skillet, cook patties over medium heat for 6 minutes on each side or until meat is no longer pink, turning occasionally. Freeze option: Prepare uncooked patties and freeze, covered, on a plastic wrap-lined baking sheet until firm. Transfer patties to a resealable plastic bag; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 160°.

MAPLE PORK SAUSAGE PATTIES

Steps:

• Peel and finely chop shallot in food processor.
• Heat butter in pan over medium heat, until bubbly, add shallot.
• Saute for 1 to 2 minutes or until softened.
• Remove from heat, let cool.
• Stir pork with wine, maple syrup, salt,sage,pepper, parsley and shallot mixture, mix well with a wooden spoon.
• Line a baking sheet with parchment.
• Divide pork mixture into 8 portions, and shape into patties about 1/2 inch thick.
• Cover and chill for several hours.
• Heat 1 tbsp oil in a large frying pan over medium heat.
• Saute patties (not overcrowding pan)turning occasionnaly, for 10 to 15 minutes or until browned and crispy.

MAPLE FENNEL COUNTRY SAUSAGE PATTIES

Steps:

• Combine salt and pepper, fennel in the bottom of a bowl. Add pork and mix to combine spices. Pour 2 tablespoons maple syrup over the pork and work the meat again to combine the maple syrup. Form meat into patties, 2 to 3 inches round. Cook patties in 1 tablespoon oil in a nonstick skillet over medium high heat 4 or 5 minutes on each side. Drain sausage patties on towel lined plate, then serve.

PORK, MAPLE, AND SAGE PATTIES

Steps:

• Line baking sheet with waxed paper. Process half of pork and half of bacon in processor until pork is coarsely chopped. Transfer to large bowl. Repeat with remaining pork and bacon. Stir in remaining ingredients. Form mixture into twelve 2 1/2-inch-diameter patties. Transfer to prepared baking sheet. (Can be made 1 day ahead. Cover and chill.)
• Heat heavy large skillet over medium-high heat. Add 6 patties and sauté until cooked through, about 5 minutes per side. Transfer patties to paper towels. Wipe skillet clean. Repeat with remaining patties. Serve warm.

PORK, MAPLE AND SAGE SAUSAGE PATTIES

Steps:

• Line baking sheet with waxed paper.
• Process half of pork and half of bacon in processor until pork is coarsely chopped.
• Transfer to large bowl.
• Repeat with remaining pork and bacon.
• Stir in remaining ingredients.
• Form mixture into twelve 2 1/2-inch-diameter patties.
• Transfer to prepared baking sheet.
• (Can be made 1 day ahead).
• Heat heavy large skillet over medium-high heat.
• Add 6 patties and sauté until cooked through, about 5 minutes per side.
• Transfer patties to paper towels.
• Wipe skillet clean.
• Repeat with remaining patties.
• Serve warm with additional maple syrup if desired.