1 tablespoon coconut sugar
1 1/2 teaspoons garlic powder
2 teaspoons dried sage
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
1 pinch ground cloves
1 teaspoon onion powder
1 teaspoon black pepper
1 1/2 teaspoons salt
1 teaspoon dried parsley
1. Mix all ingredients together in a bowl with clean hands.
2. Form into patties and cook in a large skillet about 5-6 minutes per side.
3. Or cook crumbled till no longer pink.
Notes:
Original recipe calls for 1 teaspoon fennel. I don't use it because I don't like it.
Original recipe calls for 1 tablespoon sugar, rather than coconut sugar, but we don't used refined sugar so I make that substitution.
Since I love my sausage dipped in syrup, I plan to try this next time with pure maple syrup added instead of coconut sugar. I'll let you know how it turns out!
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