TOTAL TIME: 30 MINS
1 lb. ground pork
1 lb. ground turkey
2 teaspoons dried thyme
2 teaspoons dried sage
1 tablespoon garlic powder
1 tablespoon fennel seeds
1.5 teaspoons red pepper flakes
¼ teaspoon smoked paprika
½ teaspoon ground cinnamon
1.5 teaspoons salt
½ teaspoon pepper
⅓ cup maple syrup
2 tablespoons olive oil (if cooking on stovetop)
Line a large baking sheet with parchment paper and set aside.
Place all of the ingredients for the pork sausage in a large bowl (except for the olive oil).
Use your hands to mix all of the ingredients together until well combined.
Wet your hands and create the sausage patties. Use a ¼ cup scoop to scoop the mixture in a heaping scoop and make the meat into a ball.
Carefully create a patty with the meat into a very thin patty that is about the thickness of a penny. This is important because the meat will puff up as it cooks, so the thinner the better. Place the patty on the lined baking sheet. Repeat until all the patties have been formed.
Heat a large cast-iron skillet over medium/high heat and add olive oil.
When the olive oil is fragrant, add 2 patties to the skillet and cook the patties for 2-3 minutes on each side and until golden brown and cooked through.
Repeat steps 1-2 until all the patties are cooked.
Enjoy or freeze for later.
Preheat the oven to 350ºF.
Place the sausage in the oven and bake for 15-20 minutes flipping the patties halfway through the bake time.
Remove the patties from the oven and let them cool for 5 minutes before serving or freeze for later.
TIPS & NOTES
If you’re using a meat thermometer, make sure the centers get to 165ºF, which is the safe haven for poultry.
Let the sausages cool completely before freezing them.
Place a sausage on a small piece of parchment paper and then place another small piece of parchment paper on top of that sausage. Repeat creating a sausage and parchment paper tower.
Place that tower into a freezer-safe bag. You may need to make 2 towers depending on the size of the plastic bag.
Place the sausage in the freezer and freeze for up to 3 months.