Slightly sweet from the addition of dried cranberries and toasted pine nuts, these sausage patties are perfect next to a stack of pancakes dripping with butter and maple syrup.
Ingredients
- 2 tbsp. olive oil
- 2 lb. ground pork
- 2½ tsp. salt
- ½ tsp. freshly ground pepper
- 1 tbsp. dark brown sugar
- 1 tsp. fennel seeds, toasted and lightly crushed
- 2 tsp. dried sage
- ¼ tsp. dried marjoram
- ¼ tsp. dried red pepper flake
- ¼ tsp. freshly grated nutmeg
- pinches ground cloves
- 1½ tsp. chopped fresh rosemary
- 1 tsp. chopped fresh thyme
- ½ cups dried cranberries, coarsely chopped
- ⅓ cups pine nuts, toasted
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Instructions
Step 1
Heat oil in a 12" cast-iron skillet over medium-high heat. Combine remaining ingredients in a bowl; using your hands mix and divide into 12 patties about 1" thick. Working in 2 batches, cook patties, flipping once, until brown and cooked through, 10-12 minutes. Transfer to a paper towels to drain before serving.
- Heat oil in a 12" cast-iron skillet over medium-high heat. Combine remaining ingredients in a bowl; using your hands mix and divide into 12 patties about 1" thick. Working in 2 batches, cook patties, flipping once, until brown and cooked through, 10-12 minutes. Transfer to a paper towels to drain before serving.
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