pounds lean pork
butt or shoulder
chopped (about 1/2
or coarse salt
teaspoons dried sage
teaspoon freshly ground black
pepper (fine grind)
cup pure maple
1. Cut the meat into 1-inch cubes. Freeze the cubes for about 30
to firm them up before grinding.
Put meat through fine disk of meat
grinder. Add onion and grind
In large bowl, combine met mixture, salt, sage, mustard and pepper. Mix
well, using hands. Stir in maple syrup and milk, and toss lightly to
Do not overwork meat mixture.
Shape into 16 patties.
Place patties on platter, cover and refrigerate for a couple of hours
overnight to meld flavors. Use within two to three days or freeze for
long as three months.
6. To cook,
pan-fry patties over medium-low heat, grill or broil as you would
to an internal temperature of 160 degrees. Juices should run clear and
they should not be pink in the center. Turn once during cooking