Sriracha is a spicy, delicious, and trendy hot sauce. Here we have a recipe for maple-Sriracha sausages, which may sound unusual, but the savory, salty flavor of the meat mingling with the sweetness of the maple syrup and the heat from the Sriracha is lovely and different. It’s a great new take on breakfast meat, more cost-effective getting sausage from your local grocery store’s freezer, and so easy to make you would be selling yourself short to not at least give it a try.
2 pounds ground turkey
2 tablespoons pure maple syrup
3 tablespoons Sriracha
3 scallions (green onion), white and green parts, sliced
1 teaspoon dry thyme
1 teaspoon dry rosemary
1 teaspoon fresh or dry parsley
1/2 teaspoon Allspice
2 teaspoons salt
2 teaspoons fresh ground black pepper
In a large bowl, mix all the ingredients. Shape the meat into thin patties to your desired size, but you will probably want to stick to between 2-3 inches in diameter. Keeping them thin and small means easy to cook. Place the patties on a sheet tray and put them in the fridge for at least 30 minutes so the flavors can marry.
It will not be necessary to grease the pan, the fat from the sausage should be enough. Cook in a non stick pan on medium heat until browned on both sides.
You can freeze any portion of uncooked meat and thaw out for use at a later time. Substitute with ground pork if you prefer traditional pork sausage.
This is the same recipe we use at Miles Table. Come in and experience it on our Sriracha Maple Breakfast Sandwich with 2 fried eggs, Gorgonzola crumbles, and arugala on sliced brioche.by