Ingredients
Equipment
Method
- Sauté the bacon using your preferred method (Sauté mode on your Instant Pot, in a cast iron skillet over medium high heat on the stove, etc.) until mostly browned and almost cooked through. Use a slotted spoon to transfer the bacon to a large bowl. Reserve 2 tbsp bacon fat for pan frying the sausages.
- Line a large sheet pan with parchment paper or wax paper and set aside.
- When the bacon has cooled a bit, add all of the rest of the ingredients to the bowl with the bacon and use your hands to mix the ingredients until just combined. Do not overmix. Scoop out a little bit of the mixture (about ¼ cup, scant, at a time) and use your hands to form patties. Place the patties in a single layer on the sheet pan and repeat until all of the meat mixture is gone. You should yield 18-20 patties.
- Heat the 2 tbsp of reserved bacon fat in a large cast iron skillet over low / medium low heat. When hot, place the patties in the skillet in a single layer, leaving space between the patties. You will likely need to pan fry in batches. Sauté the patties for 6 minutes until starting to brown around the edges. Use a fork or small spatula to flip the patties over and press down on the tops slightly. Sauté 5-6 minutes more, or until a meat thermometer reads 160° F when inserted into the center of the patty. Remove from heat and let cool slightly. Serve warm with more pure maple syrup drizzled on top and enjoy!
Notes
If you chose to sauté your bacon in the same pan that you will be using to pan fry the patties, be sure to reserve 2 tbsp of bacon fat from the skillet and then clean the skillet before pan frying the patties. Otherwise, the patties will likely burn on the outsides and the skillet will likely smoke profusely.