Maple Andouille Breakfast Sausage

Ingredients for Maple Andouille Breakfast Sausage

• 1 1/2 tablespoons paprika

• 1 tablespoon finely chopped garlic

• 1 tablespoon kosher salt

• 1 1/2 teaspoons freshly ground black pepper

• 1/2 teaspoons cayenne pepper

• 1/2 teaspoons dried thyme

• 1/2 teaspoons crushed red pepper flakes

• 675g pork mince

• 80ml pure maple syrup

• 2 tablespoons canola oil, divided

Whisk paprika, garlic, salt, black pepper, cayenne, thyme, and red pepper flakes in a large bowl. Add pork and maple syrup. Using your hands, combine well.

Form 16 (2"-wide) patties about 1/2" thick with damp hands and arrange on a large parchment-lined rimmed baking sheet.

Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over medium. Cook patties in batches, adding remaining 1 tablespoon oil to skillet between batches, until golden brown and cooked through, about 2 minutes per side. Drain on paper towels.

Uncooked patties can be formed 1 day ahead; wrap in plastic and chill. Patties can be cooked 30 minutes ahead; keep warm in a low oven.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.