Spicy Maple 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 teaspoon cayenne pepper
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon crushed red pepper flakes
    • 1 1/2 pounds ground pork
    • 1/3 cup pure maple syrup
    • 2 tablespoons canola oil, divided


    1. 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.
    2. Form 16 (2"-wide) patties about 1/2" thick with damp hands and arrange on a large parchment-lined rimmed baking sheet.
    3. Heat 1 Tbsp. oil in a large cast-iron or nonstick skillet over medium. Cook patties in batches, adding remaining 1 Tbsp. oil to skillet between batches, until golden brown and cooked through, about 2 minutes per side. Drain on paper towels.
  1. Do ahead
    1. 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
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summer is just a little sweeter