Place the ground pork in a bowl and season with 2 teaspoons salt. Mince or pulverize the coriander seeds in a mortar and pestle, then add them to the pork along with the maple syrup. Combine well with your hands or a wooden spoon, then place in the refrigerator for at least 1 hour.
Form the pork mixture into small thin discs (about 1/2 inch thick).
Heat a saute pan over medium-high heat. Add the sausage and cook, flipping once, until brown on both sides and no longer pink inside, about 8 minutes total.