½ pound ground pork, larger cut
½ pound ground pork, finely ground
1 tablespoon chopped fresh sage
½ teaspoon chili flakes
1 tablespoon brown sugar
1 tablespoon white sugar
¼ teaspoon ground ginger
¼ teaspoon allspice
¼ teaspoon ground cloves
1/3 cup minced white onion
¼ cup heavy cream
2 tablespoons maple syrup
2 cloves garlic, minced
2 teaspoons salt
Freshly ground pepper
3 tablespoons grapeseed oil
Preheat the oven to 375ºF.
In a large bowl, mix both cuts of ground pork, sage, chili flakes, brown and white sugar, ginger, allspice, cloves, white onion, heavy cream and maple syrup with hands. It is important that the meat stays very cold, so mix quickly.
Add the minced garlic.
Using an ice cream scooper (or spoon), form the sausage mix into patties 2 inches around, 3/4-inch thick.
Brush grapeseed oil with a pastry brush around the ring mold and place meat mixture scoop. Use a small round cutter or ring mold to make uniform patties on a baking sheet lined with parchment paper. You can use a wine cork to pat the patties down evenly in the mold. Place formed patties in the refrigerator for at least 15-20 minutes and up to a day ahead.
Heat a sauté pan over medium high heat. Add 3 tablespoons grapeseed oil. Add the sausage patties and brown, 3 to 4 minutes. Turn and brown on the other side, another 3 to 4 minutes. Place on a rack and put the rack on a baking sheet.
Place sausage in oven for 8 to 10 minutes until it is cooked all the way though. Use a cake tester to check doneness and make sure the sausages are firm to the touch.