Maple 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.

MAPLE SAUSAGE PATTIES

Steps:

• In a large bowl, or a zipper storage bag combine all of the ingredients.
• Shape into 8- 2-1/2 inch patties and place on a plate and cover with plastic wrap, refrigerate for at least 1 hour.
• In a large skillet add a little water, around 1/4",(not alot) Add sausage patties and bring to a boil (cover) and steam until water evaporates. Flip the patties, add more water-around 1/4 inch and have it steam again (covered again). When water has evaporated add just a little oil and brown the patties, uncovered. Flip the patties. Add additional oil and cook for just a little bit more, uncovered yet again.
• Check the temperature of the patties and make sure it registers 160'.
• Eat as is or topped with syrup.

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.

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.

EGGS BENEDICT WITH APPLE SAUSAGE AND MUSTARD HOLLANDAISE

Steps:

• For the sausage: Chop the garlic, sprinkle it with salt, and smear to a paste with the flat-side of a knife blade. Heat 1 tablespoon of the canola oil in a medium skillet over medium heat. Add the apple, onion, garlic paste, sage, thyme and some salt and pepper, and cook, stirring occasionally, until slightly softened, 3 to 4 minutes. Transfer to a bowl to cool slightly.
• Add the pork, maple syrup, cayenne and some salt and pepper to the apple mixture; stir to combine. Cover, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
• Line a large plate with paper towels. Shape the sausage mixture into eight equal patties at least 3-inches wide. Heat 2 tablespoons of the remaining canola oil in a large cast-iron skillet over medium-high heat until it begins to shimmer. Add four of the patties, and cook until golden brown and just cooked through, about 3 minutes per side. Drain on the paper towels. Repeat with another 2 tablespoons canola oil and the remaining four patties.
• For the mustard hollandaise: Put the egg yolks in a medium, stainless-steel bowl set over (not in!) a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened.
• Remove from the heat, whisk in the lemon juice, the stone-ground and Dijon mustards and the hot sauce, and season with salt to taste. Turn off the heat under the water and set the hollandaise back on the pot to keep warm while you poach the eggs.
• For the poached eggs: Combine the vinegar and 3 cups water in a large, high-sided skillet, and heat to a gentle simmer. Break each egg into a cup, and gently add to the water. Poach until the yolks are nearly set, 4 to 5 minutes.
• While the eggs cook, toast and butter the English muffins. Put two English muffin halves on each of four plates. Top each half with a sausage patty, a poached egg and a good ladleful of hollandaise. Garnish with thyme leaves, and serve immediately.

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.