Maple Breakfast Sausage Using Grinder

Ingredients

• Mix and set aside:
• 2 t. ground thyme
• 1 t. ground sage
• 1 t. black pepper
• 1/8-1/4  t. red pepper
• Measure out 1/2 c. no sodium maple syrup and set aside
• 2 pounds boneless pork, tenderloin or butt

Directions:

Cut pork into 2 inch cubes and add to grinder on coarse blade. Grind once.

Unsing gloves if needed, add the dry seasonings and mix very well.

Now with a fine grinder blade, grind the pork and spices again.

Now add the maple syrup and mix very well.

I used a small 2 T. cookie scoop to measure my patties. Use whatever you choose.

Divide the pork into small or large patties, pressing flat. Freeze on parchment or plastic wrap, then add the frozen patties to a bag for storage in freezer.

The only sodium will be in the pork that you use.Mine came to 52mg sodium for each patty.