House Sausage

  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 10 min
  • Yield: 6 servings
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1 1/2 pounds ground pork shoulder

2 tablespoons Grade B maple syrup

1 teaspoon dried sage

1 shallot, finely chopped

1 tablespoon Dijon mustard

1 teaspoon freshly cracked black pepper

1 1/2 teaspoons kosher salt


  1. Combine all of the ingredients in a medium bowl and wrap tightly with plastic wrap. Chill in the refrigerator for at least 1 hour and up to overnight.
  2. When ready to cook, form the mixture into small patties about 1/4-inch thick and 3 inches wide. Cook in a skillet over medium-high heat, turning once, until golden brown and completely cooked through, about 8 minutes total. Transfer the sausage to a serving dish and serve warm.
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