Great for breakfast, brunch, or snack, this simple recipe highlights maple syrup and herbs in a memorable sausage pattie. Recipe adapted from the Nom Nom Paleo cookbook by Michelle Tam and Henry Fong.
Course Breakfast & Brunch
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
2poundsground pork(not lean, about 20% fat)
2Tablespoonspure maple syrup
1teaspoonfreshly ground black pepper
2teaspoonsminced fresh sage
1teaspoonminced fresh thyme leaves
1/2teaspoonminced fresh rosemary
2Tablespoonsbacon greaseghee, or fat of choice
Place the pork in a large bowl and pour the maple syrup on top. Sprinkle the the remaining ingredients on top, except the fat.
Use your hands to gently mix everything together; be careful not to overwork the meat or it will be tough.
For the pork into sixteen 2-inch patties, about 3/4-inch thick.
Melt a tablespoon of the fat in a large cast iron skillet over medium-high heat. In two batches, cook the sausage patties for about 4 minutes on each side. They will get dark brown and feel firm when cooked through. Serve hot with additional maple syrup.