Ingredients

• 1 1/2 pounds ground pork shoulder
• 2 tablespoons Grade B maple syrup
• 1 teaspoon dried sage
• 1 shallot, finely chopped
• 1 tablespoon Dijon mustard
• 1 teaspoon freshly cracked black pepper
• 1 1/2 teaspoons kosher salt

Instructions

1. Combine all of the ingredients in a medium bowl and wrap tightly with plastic wrap. Chill in the refrigerator for at least 1 hour and up to overnight.
2. When ready to cook, form the mixture into small patties about 1/4-inch thick and 3 inches wide. Cook in a skillet over medium-high heat, turning once, until golden brown and completely cooked through, about 8 minutes total. Transfer the sausage to a serving dish and serve warm.