Maple and Sage Pork Sausage Patties

PORK FOODSERVICE
11Ingredients
40Minutes

Ingredients

US|METRIC
  • 2 1/4 pounds boneless pork shoulder (cut into 1-inch cubes)
  • 12 ounces fresh pork fat (back cut into 1/2-inch cubes)
  • 1 tablespoon maple sugar (OR 1/4 cup real maple syrup, Grade B)
  • 2 teaspoons sage
  • 3/4 teaspoon rub
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon fenugreek (ground, OR 1/8 teaspoon of ground cinnamon)
  • 1/4 teaspoon nutmeg (freshly grated)
  • 1/4 cup cold water (if using maple syrup, reduce the water to 2 TBL)
  • salt
  • black pepper
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    Directions

    1. 1. Place half the cubed pork and half the fat in a food processor. Process with short pulses until the mixture has a coarse texture, with each particle about 3/8-inch in diameter. Scrape into a large bowl and repeat with the remaining meat and fat.
    2. 2. Add all the remaining ingredients to the meat mixture plus 1 tablespoon salt and 2 teaspoons pepper. Using clean hands, knead and squeeze the meat until everything is well blended. Cook a small patty in a small skillet until done and taste for salt, pepper, and other seasoning; adjust as necessary. (If you have time, wrap the sausage meat in plastic wrap and refrigerate for up to 2 days so the flavors develop, or refrigerate what you will use in 2 days and freeze in 2 or 3 zipper-lock bags; it will keep for 3 months.)
    3. 3. When you are ready to cook the sausage, form 1½ pounds of the mixture into 8 to 12 oval patties, about ½ inch thick. Heat a large heavy skillet over medium-high heat and add the patties, without crowding. You may need to cook them in 2 batches. Fry for 5 to 6 minutes, or until nicely browned. Flip and fry for 5 minutes more, or until the centers are faintly pink or gray. Drain the patties on paper towels. You can keep them warm in a low 200°F oven. Arrange on a serving platter and serve.
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