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  7. Bourbon Barrel-Aged Maple Syrup Sausage
  1. Home
  2. keyboard_arrow_right
  3. Lifestyle & Travel
  4. keyboard_arrow_right
  5. Cooking & Grilling
  6. keyboard_arrow_right
  7. Bourbon Barrel-Aged Maple Syrup Sausage

Bourbon Barrel-Aged Maple Syrup Sausage

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About

What better way to celebrate bourbon and pork than with a delicious and flavorful breakfast sausage? Homemade sausage patties are easy to make and cost a fraction of of what you pay for in store-bought prepackaged breakfast sausage. Use a few flavorful herbs and spices, fresh ground pork and the addition I have been waiting to use, Pappy & Co Bourbon Barrel-Aged Pure Maple Syrup. The maple syrup used was tapped from trees on the Bissell Maple Farm in Ohio.

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This family-run company not only grows the trees, but they tap the trees as well. Then they purchase used bourbon and rum barrels from distilleries and age their maple syrup in those rich flavored spirit-soaked wooden casks. Flavors of vanilla, oak, butter and, of course, bourbon shine through. This is one of my favorite toppings for homemade waffles or pancakes. Now to use it as an ingredient for my family to enjoy with our sausage-and-egg breakfast sandwiches.

What You’ll Need

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Photo credit: Kate Dunbar

Ingredients

  • 2 pounds fresh-ground pork
  • ¼ cup Pappy & Co. bourbon aged maple syrup
  • 1 tablespoon fresh sage, chopped fine
  • 1 tablespoon fresh thyme, chopped fine
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon red chili flake
  • 2 teaspoons kosher salt
  • 2 teaspoons ground black pepper

Directions

  • In a bowl add ground pork, garlic powder, smoked paprika, red chili flake, maple syrup, salt and pepper. Using your hands, mix the ingredients until all the spices are evenly distributed. To shape the sausage patties, divide sausage mixture into 2-ounce portions. Shape into balls and gently press the ball flat using the palms of your hands. Do not press the patties too flat or they crack around the edges. Place patties on a parchment-lined sheet pan and place in the refrigerator until ready to use.
  • Heat a nonstick or seasoned cast-iron pan over medium heat. Place four to six patties at a time to the hot pan. Cook for 5 minutes a side or until an instant-read thermometer registers 160 degrees and the center is not pink. Place on a paper towel-lined plate to absorb any extra fat and cover with foil to keep warm while you are cooking the remaining sausage patties.
  • Make ahead: The patties can be shaped and kept covered in the refrigerator for up to four days before cooking. To freeze the sausage patties, once you have pressed and shaped all the patties, place them on a parchment-lined baking sheet pan in one layer. Cover with plastic wrap and place in the freezer overnight until frozen solid, remove from baking sheet pan, and place in a zip top plastic bag. Return to freezer where they can stay for up to six months.

Get in the spirit of things by planning an RV Trip on the Bourbon Trail

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