Sweet And Savory Waffled Sausage Patties Recipe
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The first time I traveled to Canada, I saw maple everywhere. There's the leaf on the flag, of course—but also the cans of syrup stacked up in grocery stores, the candies in the convenience stores, the pastries in the bakery windows, and the cookbooks in the gift shops.
Some time later, I ended up moving there and found myself, as one does, wanting to make a sausage homage to my new home. So I incorporated a little maple syrup into my favorite sausage recipe and crossed my fingers that it would work in the waffle iron. I needn't have worried. It worked beautifully.
Make these for breakfast and follow them up with a round of buttermilk cornmeal waffles. The waffles will pick up some of the drippings from the sausage.
- 2 tablespoons maple syrup
- 1 teaspoon dried sage
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon dried marjoram
- 1/8 teaspoon cayenne pepper
- 1 pound ground pork
- nonstick cooking spray
- Preheat the waffle iron on medium.
- Preheat the oven on its lowest setting.
- In a medium sized bowl, combine the maple syrup, sage, salt, black pepper, marjoram and cayenne pepper and mix well to combine.
- Add the pork to the spice mixture, and mix well with your hands.
- Form patties that will fit on one section of your waffle iron.
- Coat both sides of the waffle iron with nonstick spray.
- Place a patty on each section of the waffle iron and close the lid.
- With thin patties in a conventional style waffle iron, the meat may be done in as little as 2 minutes. Belgian-style machines or thicker patties may require more time. The pork should reach an internal temperature of 160°F on an instant-read thermometer.
- Remove the patties from the waffle iron and serve.
- Place the finished sausage patties in the oven to keep them warm while the others cook in the waffle iron.
- Substitute an equal amount of reduced apple cider for the maple syrup.
- To make reduced apple cider: In a saucepan, simmer a quart of apple cider over low heat, stirring occasionally, until it thickens and becomes syrupy.
- The cider may take about an hour to reduce, but pay more attention to its texture than the clock.
- Store the reduced cider in a glass container in the refrigerator for up to a month and use it on pancakes, waffles and ice cream.
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