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Maple breakfast sausages


  • 250g (225 grams) ground pork
  • 250g (22 grams) ground turkey
  • 2-1/2 tablespoons (40 milliliters) maple syrup
  • 2 cloves garlic, minced
  • 2-1/2 teaspoons (13 grams) finely chopped sage
  • 1-1/2 teaspoons (8 grams) finely chopped thyme
  • 1 teaspoon (5 grams) fennel seeds
  • 1 teaspoon (5 grams) kosher salt
  • 1/2 teaspoon (3 grams) freshly ground black pepper
  • 1/4 teaspoon (1 gram) paprika
  • 1 tablespoon canola oil


  1. Preheat oven to 200°F (93°C). Line a rimmed baking sheet with a cooling rack and set aside.
  2. Mix together all ingredients except for canola oil in a large bowl. With damp hands, form mixture into twelve generous 1/2 centimeter thick patties. Place on a plate and set aside.
  3. Heat one tablespoon (15 milliliters) of canola oil in a large non-stick skillet over medium heat. Working in batches of six, cook patties until browned and meat is cooked through (165°F, 74°C), about six to eight minutes total, flipping halfway. Turn heat down to medium-low if patties are browning too quickly. Wipe pan down with a paper towel in between batches and add more canola oil before adding remaining patties.
  4. If not serving immediately, place cooked patties on baking sheet, and keep in a preheated oven. 

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