Recipe: Chef Michael Olson’s Sausage Patties
Chef Michael Olson‘s recipe for sausage patties will satisfy any hankering you may have for sausage muffins, but without having to go through the drive thru. Pick up a pack of English muffins and set the table up with a variety of condiments for a build-you-own sausage patty brunch. These can be served as-is with a side of kettle chips and condiments such as maple mustard, or put into a small bun for a quick snack.
Chef Olson’s tip – stop by your local butcher for freshly ground, locally sourced pork. You’ll be able to taste the difference.
What you’ll need…
Prep Time: 10 minutes
Cook Time: 10 minutes
(450g) 1 lb ground pork
(45 mL) 3 Tbsp finely chopped dried cranberries
(30 mL) 2 Tbsp maple syrup
(2 mL) 1⁄2 tsp dried sage
(5 mL) 1 tsp salt
(5 mL) 1 tsp fresh ground black pepper
(5 mL) 1 tsp rye whiskey
(60 mL) 1⁄4 cup cold water
In a mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, stir the ground pork with the dried cranberries, maple syrup, sage, salt, pepper and rye whiskey – if mixing by hand, using your hands works best.
Drizzle in the cold water while mixing and make sure it is fully incorporated. Cover and chill until ready to cook.
Divide the meat mixture into 6 even portions and flatten with your hands while between plastic wrap or in a re-sealable bag that has been cut open along the sides (this is more durable).
To cook the patties, heat a heavy bottom skillet over medium high heat and add the patties, leaving an inch (2.5 cm) between them.
Reduce the heat to medium and cook for about 4 minutes per side, until firm and the juices run clear.