New Vermont Sausage Recipe

Prepare aromatics and seasoning

Finely chop the fresh sage and mince the thyme leaves if using fresh. Peel and grate the shallot and mince the garlic. In a small bowl combine kosher salt, black pepper, light brown sugar, ground nutmeg, and ground allspice. Add the grated shallot, minced garlic, chopped sage, minced thyme, apple cider vinegar, maple syrup, and cold water. Stir to form a loose paste — this helps distribute the flavor evenly through the meat.

Combine meats and seasonings

Place the ground pork and the optional ground veal or turkey (if using) in a large bowl. Add the seasoning paste to the meat. Using clean hands or a spoon, gently but thoroughly fold the seasoning into the meat until evenly distributed. Do not overwork — mix just until incorporated so the patties remain tender.

Form patties

Divide the seasoned meat into 8 equal portions for smaller sandwich-size patties or 4-6 portions for larger patties. Lightly wet your hands to prevent sticking and shape each portion into a round patty about 1/2-inch thick. Press a slight dimple in the center of each patty to keep them from bulging while cooking.

Chill (optional but recommended)

For best texture and easier cooking, place the formed patties on a tray lined with parchment and refrigerate, uncovered or loosely covered, for at least 30 minutes or up to 24 hours. Chilling firms the fat and helps the patties hold together.

Cook patties

Heat a large skillet or cast-iron pan over medium heat and add 1 tablespoon neutral oil or butter. When the pan is hot and the fat shimmers, add patties without overcrowding (work in batches if needed). Cook patties for 3-4 minutes per side for medium doneness, flipping once, until well browned and an instant-read thermometer registers 160°F (71°C) for pork. Adjust time for patty thickness. If using thinner patties, reduce cooking time accordingly. If desired, during the last minute of cooking brush a little extra maple syrup on the cooked side and flip once to glaze.

Rest

Transfer cooked patties to a plate and let rest 3-5 minutes to redistribute juices before serving.

Toast English muffins or rolls lightly. If assembling sandwiches, place a warm sausage patty on the bottom half of the muffin, top with a slice of sharp cheddar so it melts slightly from the patty's heat, add a fried egg if desired, and finish with a handful of arugula and a light drizzle (about 1/2 tsp) of extra maple syrup. Serve immediately.

Leftovers: Refrigerate cooled patties in an airtight container up to 3 days or freeze individually wrapped up to 3 months. Reheat gently in a skillet or in a 350°F (175°C) oven until warmed through.