|
1. MIX SAUSAGE Combine pork, garlic, syrup, sage, thyme, salt, pepper, and cayenne in large bowl. Gently mix with hands until well combined. Form mixture into 2 1/2-inch patties, about 1/2 inch thick. (You should have 16 patties.)
2. BROWN SAUSAGE Melt 1 tablespoon butter in large nonstick skillet over medium heat. Cook half of patties until well browned and cooked through, 3 to 5 minutes per side. Transfer to paper towel-lined plate and tent with foil. Wipe out skillet. Repeat with remaining butter and patties. Serve.
MAKE AHEAD: The raw sausage patties can be refrigerated, covered, for 1 day or frozen for up to 1 month. To cook frozen patties, proceed with step 2, cooking patties for 7 to 9 minutes per side.
|
| Note: Good but a bit tough since I couldn't find non-lean pork. also a bit peppery so maybe cut pepper way down and add egg yolk and crumbs soaked in milk next time.
When crafting the patties, we kneaded the meat mixture with our hands, but were careful not to overmix, which toughened the meat. To form even patties, we found a greased measuring cup worked like a charm.
Avoid lean or extra-lean ground pork; it makes the sausage dry, crumbly, and less flavorful.
|
