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Here is a new addition to my collection of breakfast patties — see my Italian-Spiced 50/50 Sausages and Three-Herb Beef Patties elsewhere on the blog! I think you will thoroughly enjoy the flavor stars in this one, maple and sage, especially when combined with pork.
Breakfast patties are a batch-cooker’s dream — like I’ve mentioned before, I like to cook a batch of these and freeze half between slices of wax paper for a quick breakfast or a dose of emergency protein. To round out breakfast, just add some leftover vegetables, a fermented food, and some fruit!
- 2 lbs pastured ground pork
- 3 tablespoons grade B maple syrup
- 3 tablespoons minced fresh sage
- ¾ teaspoon sea salt
- ½ teaspoon garlic powder
- 1 teaspoon solid cooking fat
- Place the ground pork in a large mixing bowl and break into chunks with a wooden spoon. Drizzle the ground pork evenly with maple syrup, and then sprinkle with the sage, salt, and garlic powder.
- Using your hands, mix until thoroughly combined and form into eight patties and set aside.
- Heat the solid cooking fat in the bottom of a cast-iron skillet or frying pan on medium heat. When the fat is melted and the pan is hot, add patties, cook 10 minutes a side, or until thoroughly cooked. You may have to do this in two batches. Alternately, you can bake them at 400 degrees for 20 minutes or until they are cooked throughout.