Laura Mariano
INGREDIENTS
- 1 tablespoon chopped fresh sage leaves
- 1 teaspoon fennel seeds, crushed
- 2 teaspoons chopped fresh thyme leaves
- ½ teaspoon crushed red pepper flakes, optional
- ⅛ teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper, to taste
- 3 slices uncooked bacon, diced
- 1 ½ pounds ground pork
- 2 tablespoons maple syrup, optional
- 1 tablespoon canola oil
INSTRUCTIONS
- In a small bowl, combine sage, thyme, fennel seeds, red pepper flakes, nutmeg, 1 1/2 teaspoons salt and 1 teaspoon pepper.
- In a large bowl, combine pork, bacon, maple syrup and SAGE MIXTURE; be careful not to over mix.
- To shape the patties, scoop out 1/4 cup (about 2 ounces) of pork mixture and flatten to create 2 1/2- to 3-inch wide patties, forming about 16 patties.
- Heat canola oil in a large cast iron skillet over medium heat. Add sausage patties and cook until browned, about 2-3 minutes per side.
