Spicy Vermont Maple breakfast sausage

Spicy Vermont 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 Dark Vermont 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. 

Note: Uncooked patties can be formed 1 day ahead when wrapped in plastic and chilled. Patties can be cooked 30 minutes before consuming. Keep warm in a low oven.

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