Nutritional Wisdom with Carly Pollack

Maple Sage Breakfast Sausage

1/2 lb ground pork
3 tbsp onions, chopped
1 1/2 tbsp grade B maple syrup
1/2 tsp ground mustard
1/4 tsp sea salt
1/8 tsp black pepper
1/8 tsp dried sage

Saute the onions until translucent. In a bowl, mix together all of the ingredients including the cooked onions. Form into 6 small sausages (round patties or rectangler as shown in picture). Cook the sausages over medium-low heat turning to provide even cooking. The sausage is done with it is no longer pink inside and the juices are clear. Serve over fresh salad greens and an over-easy egg on top.

2 Servings