If you’re here on my site, on this page in particular, then it’s a given you love hot & spicy, you love sriracha, and you can’t wait to find even more things to put it on.
In this case, we’re also talking what to put it in. Because this recipe is all about taking your breakfast sausage meat and using it to soak up delicious fermented sriracha sauce (recipe here, or use any sriracha of your choice), maple syrup, and more.
Then, shape them into patties or links, and if you’re not going to eat them all within the next few days (which you totally could do they’re so delicious), these also keep remarkably well frozen.
This is a Paleo recipe but not AIP due to the hot sauce. If the maple syrup is a concern from a calorie or other standpoint, you can absolutely reduce or omit it. My fermented sriracha recipes never require sugar but be careful as Huy Fong Foods’ Sriracha and all other normal commercial sriracha contain some sugar.
You will need: a knife & cutting board for the green onions, mixing bowl, and a pan to fry the patties up, otherwise this is just such an easy recipe.
Ingredients (to make more or less just modify based on the following):
- 1 lb. ground pork (ground turkey or chicken will work great too)
- 2 TBSP fermented sriracha (or try one of my fruit-sweetened srirachas!)
- 1.5 tablespoons pure (real) maple syrup
- 3 green onions, white and green parts, thin sliced
Nowadays, when I shop for breakfast sausage, I go for organic and ideally it’s local. But wherever you’re sourcing it from, the various options tend to already be salted & spiced. These are traditional breakfast sausage seasonings like sage and rosemary, and if you see “spices” in the ingredients list, don’t worry about adding these, they’re likely all or mostly all included. If, however, it’s totally plain sausage, I recommend adding the following per pound:
- 1/2 teaspoon dry thyme
- 1/2 teaspoon dry rosemary
- 1/2 teaspoon fresh or dry parsley
- 1/4 teaspoon ground allspice
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
1.) Mix all the ingredients together.
2.) Divide the mixture between 6-9 equal portions, shaping them into patties (or links). Of course, the more you make the smaller they’ll be. (Tip: Before cooking, place on a flat surface like a cookie sheet, cover with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.)
3.) In a nonstick pan over medium-low heat, cook the patties until browned, about 5 minutes per side. (Note: Due to the maple syrup, higher temps can cause it to caramelize and then blacken prematurely; better to cook at lower temps and then caramelize by turning up the heat, if needed, towards the end to ensure the center is cooked through without burning the outside.)
I tend to just eat a couple of these with a Sunday brunch and freeze the rest. I wrap them individually in plastic wrap (otherwise they can get stuck together) and then place them all in a large ziploc or tuperware. They keep well for months.