Maple Breakfast Sausage
Breakfast sausages that are full of flavor
Servings: 12 Sausages
- 1 1/2 lb ground pork
- 1 small apple - peeled, cored, and grated tart variety. Granny Smith or Cortland
- 1 Tbsp maple syrup use real maple syrup for best results
- 1 tsp dried sage
- 1 tsp pepper
- 1 tsp garlic powder
- 3/4 tsp sea salt
- 1/4 tsp crushed red pepper flakes
- 2 Tbsp vegetable oil
Combine ingredients, except for the vegetable oil, in a suitable container. Save the oil for cooking time. Divide into 12 equal portions, roll into balls and flatten into patties about 1/2 inch thick. Press down the top of each patty to make a dimple. This prevents the patties from rising in the middle and shrinking when they are cooked. This step can be completed at home prior to your camping trip, and the patties can be frozen.
For your camping trip, you will only need the prepared patties and the vegetable oil. Preparation will require the skillet a spatula and something to serve the patties on.
Preheat a cast-iron skillet over the fire or on your camp stove. Add 1 Tbsp of oil and let it heat up before adding 6 of the sausage patties. Cook 3-5 minutes per side, or until cooked through. Set them aside on a paper plate and cover to keep warm. Add the remaining oil and cook the remaining patties, and serve.