Congrats! You will now receive our free email.

Complete your registration to take advantage of exclusive member benefits.

AS A MEMBER, YOU CAN:
  • Take our Cooking Classes
  • Save dishes and meals you want to make to your cookbook
  • Add Notes to your favorite
  • Keep tracks of which meal and dishes you have made
SIGN UP WITH

SIGN UP WITH EMAIL

Email Options
Also subscribe me to Chef Michael Mina's email list.
Also send me special offers from Cook Taste Eat's partners.

By creating an account, I agree to Cook Taste Eat terms & conditions and privacy policy.

Complete Your profile

The more we know, the more we can tailor your experience.

Congratulations! You are now a member.

Spread the word. Inspire your friends.

Enter friends' email addresses separated by commas (Limit 25 friends)

SORRY!

Cross

The email address entered is not valid. Please try again.

Your message


Invite your friends to join Cook Taste Eat, and inspire them to make applause-worthy meals at home.

    SORRY!

    Cross

    The email address entered is not valid. Please try again.

    SORRY!

    Cross

    Password is required

EMAIL OPTIONS

Also subscribe me to Chef Michael Mina's email list.
Also send me special offers from Cook Taste Eat's partners.
By creating an account, I agree to Cook Taste Eat's terms & conditions and privacy policy.

Facebook tells us your email address is . Is this where you want to receive emails from Cook Taste Eat?

  • Error: Invalid Email ID.

  • Skip this step
Related Ingredients
shadow

Tasting Notes

Go above and beyond your butcher's breakfast sausage.

Michael Mina’s breakfast sausage patties are spiced with ground ginger, allspice, peppercorns, chili flakes and sage and then are mildly sweetened by maple syrup and sugar. Cream brings richness to the sausage patties while tenderizing the enzymes in the ground pork. Since we aren’t grinding our own meat, whipping up a batch of these sweet and savory patties is as easy as making meatballs.

Tips & Techniques

  1. Taste test. Before forming the sausage patties, take a small piece of the pork mixture and fry it up. This way you can taste the seasonings and adjust as necessary.
  2. Perfect patties. For consistently sized patties, measure the meat mixture with an ice cream scoop, place it in a ring mold and press the meat down lightly with the cork from a wine bottle.
  3. Beware of burning. Maple syrup and brown sugar can burn very quickly in a hot pan so make sure to watch closely as you cook. If the sausages are threatening to burn, add a tablespoon of water to the pan. Alternatively, you can simply brown the sausages on both sides, leaving them rare in the middle, and then place them in a 350°F oven until they are cooked through.
  4. Feel for doneness. To confirm that your sausage is cooked without cutting through each patty, touch the edges and then the middle. The center of each patty should feel just as firm as the edges.

Toolbox

This tool is one we find especially helpful when making this dish:

  1. Ice cream scoop. For thick, juicy, evenly sized sausage patties, measure out each portion of meat mixture with an ice cream scoop.

The list below includes all the equipment you’ll want to make this dish:

  • Microplane
  • Large bowl
  • Medium sauté pan
  • 2-inch cutter or ring mold
  • Small baking sheet with parchment
  • Rubber spatula
  • Ice cream scoop (or spoon)
  • Pastry brush
  • Offset spatula
  • Gloves
  • Cork
  • Cake tester

Homemade Maple Breakfast Sausage Patties


Ingredients

 

  • ½ pound ground pork, larger cut
  • ½ pound ground pork, finely ground
  • 1 tablespoon chopped fresh sage
  • ½ teaspoon chili flakes
  • 1 tablespoon brown sugar
  • 1 tablespoon white sugar
  • ¼ teaspoon ground ginger
  • ¼ teaspoon allspice
  • ¼ teaspoon ground cloves
  • 1/3 cup minced white onion
  • ¼ cup heavy cream
  • 2 tablespoons maple syrup 
  • 2 cloves garlic, minced
  • 2 teaspoons salt
  • Freshly ground pepper
  • 3 tablespoons grapeseed oil

Serves: 4-6

Total Time: 30 minutes

Active Time: 20 minutes

Method
  1. Preheat the oven to 375ºF.
  2. In a large bowl, mix both cuts of ground pork, sage, chili flakes, brown and white sugar, ginger, allspice, cloves, white onion, heavy cream and maple syrup with hands. It is important that the meat stays very cold, so mix quickly.
  3. Add the minced garlic.
  4. Using an ice cream scooper (or spoon), form the sausage mix into patties 2 inches around, 3/4-inch thick.
  5. Brush grapeseed oil with a pastry brush around the ring mold and place meat mixture scoop. Use a small round cutter or ring mold to make uniform patties on a baking sheet lined with parchment paper. You can use a wine cork to pat the patties down evenly in the mold. Place formed patties in the refrigerator for at least 15-20 minutes and up to a day ahead.
  6. Heat a sauté pan over medium high heat. Add 3 tablespoons grapeseed oil. Add the sausage patties and brown, 3 to 4 minutes. Turn and brown on the other side, another 3 to 4 minutes. Place on a rack and put the rack on a baking sheet.
  7. Place sausage in oven for 8 to 10 minutes until it is cooked all the way though. Use a cake tester to check doneness and make sure the sausages are firm to the touch.

Tips: To make sure that you have well-seasoned meat, take a small piece of the pork mixture and cook it before forming all the patties. This way you can adjust your seasonings before assembling all the patties

Here is a great way to turn this dish into a meal

Maple Sausage Patties with biscuits and gravy

These sausages are perfect with biscuits and gravy.  Add the sausage to our recipe for breakfast mascarpone béchamel and serve with your favorite biscuits.

comments