Homemade Breakfast Sausage (America's Test Kitchen)
2 pounds ground pork
1 garlic clove
1 Tbs maple syrup
2 tsp dried sage
1/2 tsp dried thyme
1 tsp salt
1 1/2 tsp pepper
1/8 tsp cayenne
2 Tbs unsalted butter, for cooking
Combine pork, garlic, syrup, sage, thyme, salt and pepper and cayenne in a large bowl. Gently mix with your hands until well combined. Form mixture into 2 1/2 inch patties, about 1/2 inch thick.
Melt 1 tablespoon butter in large nonstick skillet over medium heat. Cook half of patties until well browned and cooked through, 3 to 5 minutes per side. Transfer to paper towel-lined plate and tent with foil. Wipe out skillet. Repeat wiht remaining butter and patties. Serve.
Raw sausage patties can be refrigerated, covered, for 1 day or frozen for up to 1 month. To cook frozen patties, proceed with step 2 cooking patties for 7 to 9 minutes per side.
Bench Notes: Added cracked fennel seed. If you have limited funds for kitchen ideas - you need to take them and subscribe to America's Test Kitchen online recipes - it's so worth the money. I'm not kidding.