These are a treat of one-bowl preparation. They can be eaten as Breakfast, Lunch, or Dinner. —LeBec Fin
- Prep time 40 minutes
- Makes approximately 24 patties
pork shoulder, cut in 1/3's and each lb. cut into chunks
2 1/2 teaspoons
minced fresh Sage leaves
Freshly Ground Black Pepper
Kosher or Sea Salt
Sweet Hungarian Paprika
Dried Thyme, rubbed between your palms
Maple Syrup grade B
Minced Granny Smith Apple [or other very tart apple]
full 1/3 cups
optional minced Chinese Celery thin stems, no leaves [NOT regular celery]
In This Recipe
- Combine sage through garlic powder; keep shaking and stirring to combine well. Put 1/3 of this spice mixture into a container. Repeat two more times.
- Place chunks of 1 lb. pork into a food processor with a cutting blade. Sprinkle with spice mixture and 1/3 of the maple syrup. In quick pulses, pulse mixture 20 times. Texture should not be ground pork but something just slightly rougher, and with no discernable chunks.
- Repeat twice for 2 next pork batches. Add all processed pork to bowl, stirring in minced apple and optional Chinese Celery.
- Form pork into 1/3 cup patties, 2 1/2" wide.Place patties side by side on wax paper. Freeze and transfer to zip-loc bags. When ready to eat, sautee frozen or defrosted patties in a non-stick skillet [that just fits them] , set on medium heat, flipping halfway, for 4-5 minutes, 'til still slightly pink inside. Serve.
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.