Breakfast Sausage

After years of buying breakfast sausage links and patties, I finally woke up to the realization that I could make my own.  These are free of nitrates and other bad things and taste great.  Best of all they only add a few extra minutes of preparation in the morning.  Feel free to leave out the maple syrup if you don't like the sweetness.

Breakfast Sausage 
Serves 4-6
Adapted from Iowa Girl Eats

1 lb ground pork
1 Tblsp maple syrup
1 tsp salt
1/2 tsp pepper
1/2 tsp sage
1/2 tsp majoram
1/2 tsp thyme

In a medium bowl combine the pork with the syrup and spices.  Mix well with your hands.  Do not overwork, or the sausages will be tough. In an ideal world, you should make this ahead and chill for a couple of hours or overnight. I usually don't, and it still tastes pretty good.

Heat a heavy frying pan over medium heat.  Form the meat into small (about 2") patties and fry gently until no longer pink.  An internal thermometer should read 160 degrees.  Serve hot.