Serves 8

Avoid lean or extra-lean ground pork; it makes the sausage dry, crumbly, and less flavorful.


  • 2 pounds ground pork
  • 1 garlic clove, minced
  • 1 tablespoon maple syrup
  • 2 teaspoons dried sage
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 1/2 teaspoons pepper
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons unsalted butter


  • 1. MIX SAUSAGE Combine pork, garlic, syrup, sage, thyme, salt, pepper, and cayenne in large bowl. Gently mix with hands until well combined. Form mixture into 2 1/2-inch patties, about 1/2 inch thick. (You should have 16 patties.)
  • 2. BROWN SAUSAGE 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. Serve.
  • MAKE AHEAD: The 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.

Source – Cooks Illustrated