1 teaspoon dried sage
2 teaspoons Kosher salt
1/2 teaspoon freshly ground black pepper
1 large pinch ground nutmeg
1 large pinch ground coriander
1/4 teaspoon cayenne pepper
1 pound ground pork
1 tablespoon agave syrup (or 1 tablespoon plus 1 teaspoon maple syrup)
1/2 teaspoon maple extract
Extra-virgin olive oil for cooking
Finely crumble the sage into a large bowl. Add salt, black pepper, nutmeg, coriander and cayenne to the sage, and stir to combine. Add pork and syrup to the spice mixture.
Using your hands, mix thoroughly for l full minute, until the pork begins to appear tacky and sticks to the palm of your hand.
To cook, preheat a cast-iron pan over medium heat. Add l tablespoon olive oil. When it shimmers, add patties in a single layer, leaving space between them. Cook 3-4 minutes per side, or until browned on the surface and just cooked through.
Drain sausages on paper towels. Serve hot. Serves 4.
Patties can be made ahead and covered and refrigerated or frozen at this point until ready to use.