These ground pork, spice and maple meatballs will give you all the pleasure of a homemade sausage, with a lot less effort. The perfect side dish for a stack of pancakes, French toast or waffles.

8 patties (85 g/3 oz)

Ingredients

• 1 mL (¼ tsp.) dried rosemary 1 mL (¼ tsp.) dried thyme
• 1 mL (¼ tsp.) dried sage
• 5 mL (1 tsp.) fennel seeds 675 g (1 ½ lb.) ground pork
• 1 mL (¼ tsp.) nutmeg, or to taste
  

• Pinch of cayenne pepper, or to taste
• 15 mL (1 tbsp.) maple syrup, more to serve
• 1 large egg, lightly beaten Salt and white pepper
• 15 to 30 mL (1 to 2 tbsp.) vegetable oil

HOW TO

Use a mortar and pestle, or a spice grinder, to grind the rosemary, thyme and sage into a powder. Add the fennel.

In a large bowl, combine pork, herbs, nutmeg, cayenne, maple syrup and egg. Season with salt and pepper. Mix well.

Divide mixture into 8 equal portions and shape into thin, oval patties.

Heat barbecue or griddle over medium-high heat. Brush with oil. When hot, add patties without overcrowding the grill.

Cook patties until meat is cooked through and browned, about 2 minutes per side. Remove from pan and brush with maple syrup before serving.

Tips