makes three pounds 
Savory sage and tangy mustard dance with a splash of sweet maple syrup to make this a recipe I turn to time and time again. Brown the sausage in bulk to add to Old-Fashioned Sausage Gravy or sandwich a patty between halved Sky-High Buttermilk Biscuits. Leftovers are never an issue when this sausage is on the menu. Make a double or triple batch and freeze the patties so they can easily be thrown in the frying pan on busy mornings.
3 pounds ground pork
1 small onion, finely minced
¼ cup maple syrup
1 tablespoon fine sea salt
2 teaspoons dried sage leaves
2 teaspoons ground mustard
2 teaspoons garlic powder
¾ teaspoon freshly ground black pepper
In a medium bowl, combine all the ingredients. I use my hands to mix everything together—it’s messy, but effective. For maximum impact, refrigerate the mixture for 1 to 2 hours so the flavors have a chance to mingle. But if you’re in a hurry, there’s nothing wrong with cooking it up right away.
To make patties, place a piece of parchment or waxed paper on the counter. Place the sausage mixture on top and pat it to ½ inch thick. Using a 3-inch biscuit cutter or the rim of a drinking glass, cut the sausage into rounds. Or if you’re in a hurry, you can make free-form patties in the palm of your hand.
In a skillet over medium heat, fry the patties until they are no longer pink in the middle, about 3–5 minutes per side.
kitchen notes • To freeze, place squares of waxed paper between uncooked patties, stack them in an airtight container, and freeze for up to 4 months.
Combine 1 pound cooked sausage with Eggs ’n’ Greens and wrap 1 cup of the combo in a warm tortilla (here) for a tasty breakfast burrito.