I don’t think there are many activities I like more than taking my son partridge hunting in Northern Ontario. I believe that every hunter who has had the wonderful fortune to have this experience with their son (or close friends) would concur. It’s nice to walk the trails and breathe in the crisp, clean air of autumn. But now that you’ve got a few complaints, do it right and cook it thoroughly. Thanks to an elderly Northerner at the Kenogami Bridge Inn, I believe I’ve found a winning recipe after searching for a few years for a good way to prepare these birds. Put food on mashed potatoes or rice.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 10 |
| Yield: | 10 sausage patties |
Ingredients
- 1 pound ground pork
- 1 teaspoon rubbed sage
- 1 teaspoon salt
- 1 teaspoon crushed red pepper
- ½ teaspoon ground marjoram
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ¼ teaspoon dried thyme leaves
- 1 tablespoon olive oil
Instructions
- Combine ground pork, sage, salt, crushed red pepper, marjoram, black pepper, onion powder, and thyme leaves in a large bowl; mix until evenly combined. Form mixture into 10 small patties.
- Heat oil in a large skillet over medium-high heat. Working in batches, cook patties for 3 minutes. Flip and cook 3 minutes more or until juices run clear. An instant-read thermometer inserted into the center should read at least 160 degrees F (73 degrees C). Transfer patties to a paper towel-lined plate to absorb any excess grease.
Nutrition Facts
| Calories | 107 kcal |
| Carbohydrate | 0 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 0 g |
| Protein | 8 g |
| Saturated Fat | 3 g |
| Sodium | 256 mg |
| Sugars | 0 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Mediocre taste and very little heat
The right combo of ingredients for a spicy, but still flavorful, breakfast sausage. Add a bit of minced garlic and it’s perfecto!