You may also like
Categories:
base ground pork brown sugar light corn syrup apple cider vinegar thyme rosemary fennel seed red pepper salt black pepper parsley garlic powder paprika ground coriander fresh sage cayenne pepper fresno chili pepper red pepper maple maple syrup maple
Viewed: 49 - Published at: 6 years agoIngredients
- Base
- 1 lb ground pork
- 2 tablespoons brown sugar
- 1 tablespoon light corn syrup
- 1 tablespoon apple cider vinegar
- 2 teaspoons finely chopped fresh thyme
- 1 teaspoon finely chopped rosemary
- 1 teaspoon finely crushed fennel seed
- 1/2 teaspoon finely crushed red pepper flakes
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground coriander
- Sage
- 2 teaspoons finely chopped fresh sage
- Hot
- 1/2 teaspoon cayenne pepper
- 1 small finely chopped fresno chili pepper
- 1/2 teaspoon crushed red pepper flakes
- Maple
- 3 tablespoons pure maple syrup
- 1/4 teaspoon maple extract (optional)
Method
- To make the sausage base, in a large bowl, mix together all of the ingredients until well-combined and as smooth as possible. Cover with plastic wrap and chill for at least 3 hours in the fridge, or overnight.
- Portion out the sausage into rounds and pat out into thick patties. Set a large cast iron skillet over medium-high heat. Cook the sausage in batches, until browned on both sides, about 4 minutes per side.
- To make sage sausage, add in the chopped sage to the sausage base from above and cook as directed.
- To make hot sausage, add in the cayenne pepper, chili pepper, and red pepper flakes to the sausage base from above and cook as directed.
- To make sage sausage, add in the maple syrup and maple extract (if using) to the sausage base from above and cook as directed.
