Maple Andouille Breakfast Sausage

  1. Whisk paprika, garlic, salt, black pepper, cayenne, thyme, and red pepper flakes in a large bowl. Add pork and maple syrup. Using your hands, combine well.
  2. Form 16 (2"-wide) patties about 1/2" thick with damp hands and arrange on a large parchment-lined rimmed baking sheet.
  3. Heat 1 Tbsp. oil in a large cast-iron or nonstick skillet over medium. Cook patties in batches, adding remaining 1 Tbsp. oil to skillet between batches, until golden brown and cooked through, about 2 minutes per side. Drain on paper towels.
  4. Uncooked patties can be formed 1 day ahead; wrap in plastic and chill. Patties can be cooked 30 minutes ahead; keep warm in a low oven.

paprika, garlic, kosher salt, freshly ground black pepper, cayenne pepper, thyme, red pepper, ground pork, maple syrup, canola oil

Taken from www.epicurious.com/recipes/food/views/maple-andouille-breakfast-sausage (may not work)

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