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pork shoulder butt bacon water maple syrup ground black pepper hot pepper salt sage ground coriander ground nutmeg vanilla
Viewed: 36 - Published at: 9 years agoIngredients
- 1 pound pork shoulder butt, cut into 1-inch pieces
- 8 ounces bacon slices, chopped
- 1/4 cup water
- 2 teaspoons pure maple syrup
- 1 1/2 teaspoons ground black pepper
- 1 teaspoon hot pepper sauce
- 1 teaspoon salt
- 3/4 teaspoon rubbed sage
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon vanilla extract
Method
- Line baking sheet with waxed paper.
- Process half of pork and half of bacon in processor until pork is coarsely chopped.
- Transfer to large bowl.
- Repeat with remaining pork and bacon.
- Stir in remaining ingredients.
- Form mixture into twelve 2 1/2-inch-diameter patties.
- Transfer to prepared baking sheet.
- (Can be made 1 day ahead.
- Cover and chill.)
- Heat heavy large skillet over medium-high heat.
- Add 6 patties and saute until cooked through, about 5 minutes per side.
- Transfer patties to paper towels.
- Wipe skillet clean.
- Repeat with remaining patties.
- Serve warm.
