Wild Hog Maple Breakfast Sausages
Brayden Teale
Wild Hog Maple Breakfast Sausages
This hog was harvested in 2018 and managed to provide some flavorful meat. The rich flavours of a wild hog pair perfectly with maple in this recipe. Save the leftover fat afterward to add with your venison.
Remaining sausage patties can be frozen after cooking or you can freeze the uncooked patties for later.
Prep Time: 15 Minutes
Cooking Time: 10 Minutes
900 grams of pork will yield 10-12 patties
Ingredients:
900 grams (2lbs) of ground wild hog
¼ cup of maple syrup
2 cloves of garlic finely chopped
2 tablespoons of brown sugar
1 tablespoon basil
1 teaspoon dried thyme
1-1/2 teaspoon kosher salt
1 teaspoon black pepper
Instructions:
Set aside a baking sheet to transfer raw patties onto.
In a large bowl, combine all ingredients using hands to mix.
Take a palm-sized portion of the mixture and toss between your hands, forming to the size of a golf ball.
Press down into a half-inch thick patty, place onto the baking sheet.
Repeat with the remaining mixture.
Over medium-high heat, cook patties on a non-stick frying pan for 3 minutes on each side, draining the excess grease after each batch is cooked.
**Unless your meat is low in fat content, you do not need to add butter or oil.
Repeat with the remaining mixture.
Serve as is or on an English muffin with American cheese for a delicious breakfast sandwich.
