Breakfast Sausage

From: Cook's Country

INGREDIENTS

• • 2 pounds ground pork (not lean or extra-lean)

  • 1 garlic clove, minced

  • 1 tablespoon maple syrup

  • 2 teaspoons dried sage

  • 1/2 teaspoon dried thyme

  • 1 teaspoon salt

  • 1 1/2 teaspoons pepper

  • 1/8 teaspoon cayenne pepper

  • 2 tablespoons unsalted butter

METHOD

• 1. Combine pork, garlic, syrup, sage, thyme, salt, pepper, and cayenne in large bowl.

  2. Gently mix with hands until well combined - don't overmix, it will toughen the meat.

  3. Form mixture into 2 1/2-inch patties, about 1/2 inch thick, using a greased 1/4 cup measuring cup (You should have 16 patties.)

  4. Melt 1 tablespoon butter in large nonstick skillet over medium heat.

  5. Cook half of patties until well browned and cooked through, 3 to 5 minutes per side.

  6. Transfer to paper towel-lined plate and tent with foil.

  7. Wipe out skillet. Repeat with remaining butter and patties.

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.