These maple and sage sausage patties taste really good. The combination of that slight sweetness and the flavor of the meat is just something irresistible. No one will be able to say no to a serving of these patties. You can eat this with rice or put in between buns. It’s up to you!
Our friend over at Toot Sweet 4 Two has this to say about this recipe:
“Not only are my Sweetheart Maple and Sage Sausage Patties the cutest thing ever, they are delicious! The maple syrup shines through and the subtle flavor of the sage and other herbs is perfection! And, there’s a slight crunch factor to these patties because of the panko bread crumbs. A trifecta of ingredients – a clear winner!”
My husband did tease me about the shape of the patties because he knew I wasn’t the romantic type; but he never complained about the taste. He’s in love with these and he didn’t care that the lunch I made for him has heart-shaped patties. He probably loved the teasing even. He’s quite cocky, that one. But my children loved it. Chiyo and Calvin ate about two each simply because they loved the shape.
Ingredients
1 pound Johnsonville ground sausage
1 tablespoon fresh sage, leaves removed from stem and minced
¼ teaspoon fresh thyme, leaves removed from stem and minced
½ teaspoon fresh tarragon, leaves removed from stem and minced
¼ cup Great Value 100% pure maple syrup
½ cup panko bread crumbs
Instructions
Mix all ingredients by hand in a mixing bowl.
Turn out mixture onto a cutting board (I used a plastic cutting board; if you use a wooden one, line the cutting board with wax paper so the patties don’t stick).
Pat mixture to spread around cutting board (like a dough), until it is about ¼ inch high.
With a 3-inch heart-shaped cutter, punch out the heart-shaped patties.
Using a thin spatula, carefully pick up the patties and transfer to non-stick skillet.
Cook over medium heat for about 5 minutes and then turn them over and cook other side about 3 minutes.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: It is easier to remove the meat mixture surrounding the cut out heart, than to try and pick up the hearts with a spatula inside the mixture. So, lift the uncut meat from around the patty and place back in the bowl. Once you have transferred the first batch of hearts to the skillet, turn out the remaining mixture on your cutting board, flatten again with your hands and cut out the next batch.
Thanks again to Toot Sweet 4 Two for this amazing recipe.
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