Breakfast Sausage

I've been wanting to try this recipe since I first noticed it in Cook's Country back at the first of the year. However my not being a fan of sausage has kept me from giving it a try. I'm not sure why I don't like breakfast sausage but I have a feeling its due to one of the seasonings used in the commercially prepared sausage because I LOVED this sausage. There was no weird flavor for me and even my husband thought this tasted so much better than Jimmy Dean brand sausage. It took me about 5 minutes to mix everything together and another 5 to shape out the patties. Cooking time was about 6-10 minutes total. I used the sausage to make sausage muffins.
If you feel like going all out you can even make your own English muffins (I didn't have time to make my own this time).


Breakfast Sausage
Cooks Country Feb/March 2010

2 pounds ground pork (avoid lean or extra lean)
1 garlic clove, minced
1 tablespoon maple syrup
2 teaspoons dried sage
1/2 teaspoon dried thyme
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 1/2 teaspoons pepper
2 tablespoons unsalted butter

Combine pork, garlic, syrup, sage, thyme, salt, pepper, and cayenne in large bowl. Gently mix with hands until well combined. Form into 2 1/2 inch patties, about 1/2 inch thick (using a 1/4 cup measuring cup makes almost perfect patties). You should have about 16 patties.

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 with remaining butter and patties.

The raw sausage patties can be refrigerated, covered for 1 day or frozen for up to one month. To cook frozen patties, proceed to second step, cooking patties for 7 to 9 minutes per side.