Breakfast

Maple Breakfast Sausage

Yield: 8 patties

Maple Breakfast Sausage

Yield: 8 patties

Ditch the store-bought version for this homemade preparation that is considerably fresher and higher quality. Shape and freeze patties ahead of time so brunch is easy like Sunday morning.

Nutritional information per patty:Calories 203 (65% from fat)
carb. 3g
pro. 14g
fat 15g
sat. fat 5g
chol. 54mg
sod. 326mg calc. 26mg
fiber 0g

Ingredients

  • 1pound boneless pork shoulder (Boston
  • butt), cut into ½-inch pieces
  • 2ounces pork belly or fatback, cut into
  • ½-inch pieces
  • 1tablespoon, plus 2 teaspoons pure
  • maple syrup
  • 1tablespoon, plus 1 teaspoon finely
  • chopped fresh sage leaves
  • 1tablespoon finely chopped fresh
  • thyme leaves
  • ½teaspoon finely grated ginger
  • 1teaspoon fennel seeds, toasted
  • 2teaspoons kosher salt
  • ¼teaspoon freshly ground black pepper
  • ⅛teaspoon ground white pepper
  • ½teaspoon red pepper flakes
  • ⅛teaspoon cayenne
  • pinch freshly ground nutmeg (optional)
  • 2tablespoons ice water

Preparation

  1. 1. Spread pork shoulder and belly into a single layer on a parchment-lined baking sheet and transfer to the freezer until the pieces are firm but not completely frozen, about 15 to 20 minutes.
  2. 2. Insert the chopping blade into the work bowl of the food processor. Add the partially frozen meat and pulse to chop, about 10 long pulses, pausing between each pulse for meat to drop to the blade, until coarsely chopped. Scrape the bowl halfway through pulsing.
  3. 3. Add the remaining ingredients and pulse until incorporated and the meat is finely chopped, about 6 long pulses, or until it holds when pinched together. The mixture should look homogenous but not paste-like. Scrape into a medium mixing bowl. Press plastic wrap directly on the surface of the meat and refrigerate for at least 30 minutes and up to 24 hours.
  4. 4. When ready to cook the sausage, form mixture into 8 patties (about 2¼ ounces each), ¼-inch thick. Griddle patties in a cast-iron pan over medium-high heat until browned, about 2 minutes per side.
  5. Drain on a paper towel-lined plate. Serve hot.