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Maple Blueberry Sausage Painting
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Maple Blueberry Sausage

Fresh pork mince mixed with Maine blueberries, maple, and spices
Course Breakfast
Cuisine American
Keyword blueberry, maple, sausage
Prep Time 10 minutes
Cook Time 5 minutes
Servings 16
Author theforkedring

Ingredients

  • 2 lbs ground pork
  • 1/4 cup maple syrup
  • 3/4 cup frozen Maine blueberries
  • 1 tbsp ground sage
  • 1 tbsp ground rosemary
  • 1/2 tbsp garlic powder
  • 1/2 tbsp ground ginger
  • 1/2 tbsp ground onion
  • 1/2 tbsp paprika
  • 1/2 tbsp ground cinnamon
  • 1/2 tsp ground cayenne
  • 2 tbsp kosher salt
  • 1 tbsp black pepper

Instructions

  • Mix ground pork with maple syrup and let sit for a few minutes. Then, add spices, salt, and pepper, and mix to combine.
  • Add the frozen blueberries and mix evenly, being careful not to over-mix.
  • Form sausages into 16 equal balls. Then, flatten each into a thin patty (about 5" wide).
  • Chill sausages in fridge for up to a day if not using, or freeze with pieces of wax paper between each.
  • To cook, heat a cast iron skillet over medium-high and drizzle with a little neutral oil or cooking spray.
  • Cook sausage patties 3-4 at a time, 2-3 minutes on a side until caramelized. Remove from pan and let rest for 2-3 minutes before serving.

Notes

  • You can serve these with more maple syrup if you want! They go great with pancakes and waffles. 
  • I added a small amount of cayenne to the recipe for a touch of heat. If you like more, feel free to add as much as you want!
  • If grinding the meat yourself: cut a Boston butt (pork shoulder) into small pieces and freeze if you don't have a meat grinder. Place pieces of frozen meat in a high-powered blender and pulse for a few seconds until it becomes a thick mince. Then, remove all meat and blend again until a ball forms on the blade. The mince will be lighter pink and well-blended.