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maple-sage breakfast sausage

1 1/2

pounds pork shoulder, lean and fat, cut into 1/2-inch cubes

1/4

cup

cold water

2

tablespoons

pure maple syrup

1 1/2

teaspoons

each: salt, minced fresh sage

1

teaspoon

each: freshly ground pepper, hot sauce

1/2

teaspoon

grated nutmeg

1

Place the cubed pork on a plate; freeze 10 minutes to firm. Transfer

2

to bowl of food processor, in batches if necessary; pulse until pork is

3

coarsely chopped in pea-sized pieces. Transfer pork to a large bowl; add

4

remaining ingredients. Using hands, combine ingredients until well

5

blended. Refrigerate until needed, up to 3 days.

6

Shape into 12 to 16 equal-size patties about 1/2-inch thick. Heat a

7

large, heavy skillet over medium heat. Cook patties, in batches if

8

necessary, until well browned, about 5 minutes; turn. Cook 5 minutes.

9

Transfer to a paper towel-lined plate.

Servings: 8

Yield: 8 Servings

Nutrition Facts

Serving size: 1/8 of a recipe (1.8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

80.24

Calories From Fat (60%)

48.11

% Daily Value

Total Fat 5.33g

8%

Saturated Fat 1.89g

9%

Cholesterol 26.51mg

9%

Sodium 26.32mg

1%

Potassium 136.5mg

4%

Total Carbohydrates 0.07g

<1%

Fiber 0.03g

<1%

Sugar 0.04g

 

Protein 7.46g

15%