Recipe: Homemade Maple-Sage Breakfast Sausage (food processor)

HOMEMADE MAPLE-SAGE BREAKFAST SAUSAGE

1 1/2 pounds pork shoulder, lean and fat, cut into 1/2-inch cubes
1/4 cup cold water
2 tablespoons pure maple syrup
1 1/2 teaspoons salt
1 1/2 teaspoons minced fresh sage
1 teaspoon freshly ground pepper
1 teaspoon hot sauce
1/2 teaspoon ground nutmeg

Place the cubed pork on a plate; freeze 10 minutes to firm.

Transfer pork to bowl of food processor; in batches if necessary; pulse until pork is coarsely chopped in pea-sized pieces.

Transfer pork to a large bowl; add remaining ingredients. Using hands, combine ingredients until well blended. Refrigerate until needed, up to 3 days.

TO COOK:
Shape into 12 to 16 equal-size patties about 1/2-inch thick.

Heat a large, heavy skillet over medium heat. Cook patties, in batches if necessary, until well browned, about 5 minutes; turn. Cook 5 minutes. Transfer to a paper towel-lined plate.

TO FREEZE:
Make a batch of this and cook it all on the weekend. Then freeze whatever you don't eat. Now you have heat-and-eat breakfast sausage. Give it 60 to 90 seconds in the microwave and you're good to go.

Makes 8 servings
Source: Robin Mather Jenkins, The Chicago Tribune, April 18, 2007