MAPLE SAUSAGE PATTIES
Maple syrup, sage, thyme and a little liquid smoke give a delightful flavor to these homemade sausage patties. They're always a treat, but especially alongside pancakes or French toast. -Margaret Eid, Huron, South Dakota.
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, mix maple syrup, salt, spices and, if desired, liquid smoke. Add the pork; mix lightly but thoroughly. Shape into eight 2-1/2-in. patties. Refrigerate, covered, at least 1 hour. , In a large skillet coated with cooking spray, cook patties over medium heat until a thermometer reads 160°, 4-6 minutes per side.
Nutrition Facts : Calories 128 calories, Fat 8g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 177mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein.
PORK, MAPLE, AND SAGE PATTIES
Categories Pork Brunch Side Sauté Bacon Fall Maple Syrup Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- 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 sauté until cooked through, about 5 minutes per side. Transfer patties to paper towels. Wipe skillet clean. Repeat with remaining patties. Serve warm.
SPICED MAPLE SAUSAGE PATTIES
Provided by Food Network Kitchen
Time 35m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Mix the pork, onion, garlic, sage, thyme, syrup, paprika, allspice, coriander, cayenne, 2 1/2 teaspoons salt and 1/2 teaspoon black pepper with your hands. Form into 18 patties, 2 inches wide and 1/2 inch thick; put on a foil-lined baking sheet, cover and chill overnight.
- The next day, preheat the oven to 350 degrees F. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook half of the patties, turning once, until golden, about 5 minutes. Transfer to a baking sheet. Wipe out the skillet. Repeat with the remaining 1 tablespoon oil and patties, then transfer the patties to the oven to finish cooking, 5 to 10 minutes.
HOMEMADE SAGE SAUSAGE PATTIES
Steps:
- In a bowl, combine all ingredients, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties. Refrigerate 1 hour., In a large cast-iron or other heavy skillet, cook patties over medium heat until a thermometer reads 160°, 6-8 minutes on each side.
Nutrition Facts : Calories 162 calories, Fat 11g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 323mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein.
MAPLE PORK SAUSAGE PATTIES
Great breakfast or dinner sausage. Can be frozen on paper lined baking sheet and when frozen transfer to freezer bags. Defrost when needed and saute as in recipe. Recipe from LCBO Food and Drink spring 2006 issue.
Provided by Nat Da Brat
Categories Breakfast
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Peel and finely chop shallot in food processor.
- Heat butter in pan over medium heat, until bubbly, add shallot.
- Saute for 1 to 2 minutes or until softened.
- Remove from heat, let cool.
- Stir pork with wine, maple syrup, salt,sage,pepper, parsley and shallot mixture, mix well with a wooden spoon.
- Line a baking sheet with parchment.
- Divide pork mixture into 8 portions, and shape into patties about 1/2 inch thick.
- Cover and chill for several hours.
- Heat 1 tbsp oil in a large frying pan over medium heat.
- Saute patties (not overcrowding pan)turning occasionnaly, for 10 to 15 minutes or until browned and crispy.
Nutrition Facts : Calories 189.4, Fat 15.2, SaturatedFat 5.5, Cholesterol 44.6, Sodium 261.3, Carbohydrate 2.4, Fiber 0.1, Sugar 1.5, Protein 9.7
MAPLE SAUSAGE PATTIES
This recipe hails from Light & Tasty. The Contributors' name is Margaret Ford from S.D. I did not make changes to her recipe ingredients-only the prep-cook, which worked well for us. To be aware the Maple syrup taste did not shine through-and I only used 1 tsp. of the smoke additive and to us it was prononouced enough. My DH really liked this, since regular sausage upsets his stomach
Provided by lets.eat
Categories Breakfast
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, or a zipper storage bag combine all of the ingredients.
- Shape into 8- 2-1/2 inch patties and place on a plate and cover with plastic wrap, refrigerate for at least 1 hour.
- In a large skillet add a little water, around 1/4",(not alot) Add sausage patties and bring to a boil (cover) and steam until water evaporates. Flip the patties, add more water-around 1/4 inch and have it steam again (covered again). When water has evaporated add just a little oil and brown the patties, uncovered. Flip the patties. Add additional oil and cook for just a little bit more, uncovered yet again.
- Check the temperature of the patties and make sure it registers 160'.
- Eat as is or topped with syrup.
Nutrition Facts : Calories 354.3, Fat 23.7, SaturatedFat 8.9, Cholesterol 106.7, Sodium 374.4, Carbohydrate 4.1, Fiber 0.2, Sugar 3.2, Protein 29.3
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