Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds ground pork shoulder

  2. 2 tablespoons Grade B maple syrup

  3. 1 teaspoon dried sage

  4. 1 shallot, finely chopped

  5. 1 tablespoon Dijon mustard

  6. 1 teaspoon freshly cracked black pepper

  7. 1 1/2 teaspoons kosher salt

Instructions Jump to Ingredients ↑

  1. Combine all of the ingredients in a medium bowl and wrap tightly with plastic wrap. Chill in the refrigerator for at least 1 hour and up to overnight.

  2. When ready to cook, form the mixture into small patties about 1/4-inch thick and 3 inches wide. Cook in a skillet over medium-high heat, turning once, until golden brown and completely cooked through, about 8 minutes total. Transfer the sausage to a serving dish and serve warm.


Send feedback