Anyone who follows my Instagram or Facebook page knows I LOVE BREAKFAST! Since starting the Paleo lifestyle, breakfast has easily become my favorite part of the day. With a meal plan, there is a comfort in knowing what is for breakfast the next morning. A feeling that sometimes turns into excitement. It’s like knowing that Christmas morning always starts with a huge plate of dad’s world famous french toast.
These little Maple Sausage Patties are money! Easy and delicious, that is all. I plan on making more with the remaining herbs and freezing them for quick grabs in the future.
- 2 lbs Ground pork (DON'T use lean or extra-lean)
- 2 Tbsp Maple syrup
- 1 Tbsp Kosher salt
- 1 tsp freshly ground Black pepper
- 2 tsp minced fresh Sage
- 1 tsp minced fresh Thyme
- 1/2 tsp minced fresh Rosemary
- 1/2 tsp Ancho chile powder
- 2 Tbsp Ghee or fat of choice
- In a large bowl, mix all ingredients (except the ghee). Be careful not to overwork the meat -- you don't want your patties to be dense and tough.
- Use your hands to form the meat into sixteen 2-inch rounds. The patties should be roughly 3/4 inch in height.
- Melt the ghee in a large (12-inch) cast-iron skillet over medium heat. In two batches, cook the patties in the hot ghee for 4 minutes on each side, or until they are cooked through and golden brown.
- ~I think dried seasonings will work just fine.
- ~Ancho chile powder is pure chile powder made from poblano peppers. It is a dark red color and can be found with the other Mexican spices. I found it at Sprouts, and I'm pretty sure I've seen it at Price Choppers.
- ~I used a lean pork (93/7), because that is all they had at Sprouts. But I would definitely use regular pork if you find it.
- ~I cooked my sausage patties on an electric skillet. I don't have a cast-iron skillet, yet (that is on my Christmas list!)
- ~If avoiding sweeteners, replace maple syrup with grated apple.