Pork, Maple, and Sage Patties

• 1 pound pork shoulder butt, cut into 1-inch pieces
• 8 ounces bacon slices, chopped
• 1/4 cup water
• 2 teaspoons pure maple syrup
• 1 1/2 teaspoons ground black pepper
• 1 teaspoon hot pepper sauce
• 1 teaspoon salt
• 3/4 teaspoon rubbed sage
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon vanilla extract

1. Line baking sheet with waxed paper.
2. Process half of pork and half of bacon in processor until pork is coarsely chopped.
3. Transfer to large bowl.
4. Repeat with remaining pork and bacon.
5. Stir in remaining ingredients.
6. Form mixture into twelve 2 1/2-inch-diameter patties.
7. Transfer to prepared baking sheet.
8. (Can be made 1 day ahead.
9. Cover and chill.)
10. Heat heavy large skillet over medium-high heat.
11. Add 6 patties and saute until cooked through, about 5 minutes per side.
12. Transfer patties to paper towels.
13. Wipe skillet clean.
14. Repeat with remaining patties.
15. Serve warm.

pork shoulder butt, bacon, water, maple syrup, ground black pepper, hot pepper, salt, sage, ground coriander, ground nutmeg, vanilla

Taken from www.epicurious.com/recipes/food/views/pork-maple-and-sage-patties-105673 (may not work)