Maple Andouille Breakfast Sausage

Name: Maple Andouille Breakfast Sausage
Yield: Makes 16 patties
Ingredients: 1 1/2 tablespoons paprika; 1 tablespoon finely chopped garlic; 1 tablespoon kosher salt; 1 1/2 teaspoons freshly ground black pepper; 1/2 teaspoon cayenne pepper; 1/2 teaspoon dried thyme; 1/2 teaspoon crushed red pepper flakes; 1 1/2 pounds ground pork; 1/3 cup pure maple syrup; 2 tablespoons canola oil, divided

Blue Smoke

Makes 16 patties

Source

Ingredients

1 1/2 tablespoons paprika

1 tablespoon finely chopped garlic

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon dried thyme

1/2 teaspoon crushed red pepper flakes

1 1/2 pounds ground pork

1/3 cup pure maple syrup

2 tablespoons canola oil, divided

Method

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.

Form 16 (2"-wide) patties about 1/2" thick with damp hands and arrange on a large parchment-lined rimmed baking sheet.

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.

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.