Sausage is just better homemade. This simple recipe livens up a routine brunch and any leftovers taste great in a pasta sauce. A touch of maple helps to add a sweet element to this traditional recipe.
- 1 lb. Ground Pork
- 1 Tablespoon Fennel Seeds
- ½ Tablespoon Sage
- ½ Tablespoon Salt
- ½ Tablespoon Black Pepper
- 2 Tablespoons Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
Begin by lightly toasting fennel seeds in frying pan over med heat for 5-6 minutes making sure to keep seeds moving to prevent burning.
Add all ingredients into a large bowl and gently massage ingredients into the ground pork with your hands – like you are kneading dough.
Once everything is thoroughly mixed, cover bowl and refrigerate overnight.
After 8-10 hours in the fridge, heat a cast iron pan over med heat until hot. While pan is heating make small patties and place in pan to cook. Cook on one side for 3-4 minutes or until outside begins to turn brown and crisp. Flip all patties and cook on other side for an additional 3-4 minutes or until outside begins to turn brown and crisp.
Place patties on plate with a paper towel to cool and pad gently to remove excess grease.
Serve with your favorite breakfast or brunch!
Also great in pasta sauce!