2 pounds ground pork, not too lean or sausage will be dry 2 teaspoons red pepper flakes, optional
1 tablespoon maple flavoring 1 teaspoon black pepper
1 teaspoon kosher or sea salt 1/2 teaspoon ground coriander
1 teaspoon poultry seasoning 1/2 teaspoon liquid smoke

In a medium bowl, gently combine all ingredients. Don’t over-mix or the sausage will be tough, but make sure the spices and flavorings are evenly distributed. Refrigerate for 15 minutes while you fire up the grill. Oil the grate to keep the sausage from sticking.

When the mixture is cold enough to form into patties, make 4 – 6 (or you can form them into links.) Grill until at least 165 degrees F. internal temperature.

(NOTE: if you have a basket, it helps so the sausage doesn’t fall through the grate, or use one of those grill mats that has holes for the grease to drain through.)

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