Homemade Maple-Sage Breakfast Sausage

This brunch recipe from the Chicago Tribune would make a cozy meal for guests on New Year’s Day.

1 1/2 pounds pork shoulder, lean and fat, cut into 1/2-inch cubes

1/4 cup cold water

2 tablespoons pure maple syrup

1 1/2 teaspoons each: salt, minced fresh sage

1 teaspoon each: freshly ground pepper, hot red pepper sauce

1/2 teaspoon grated nutmeg

Place the cubed pork on a plate; freeze 10 minutes to firm. Transfer to bowl of food processor, in batches if necessary; pulse until pork is coarsely chopped in pea-sized pieces. Transfer pork to a large bowl; add remaining ingredients. Using hands, combine ingredients until well blended. Refrigerate until needed, up to 3 days. Shape into 16 equal-size patties about 1/2-inch thick. Heat a large, heavy skillet over medium heat. Cook patties, in batches if necessary, until well-browned, about 5 minutes; turn. Cook 5 minutes. Transfer to a paper towel-lined plate. Serves 8.