2 tablespoons extra virgin olive oil (EVOO)
2 Russet potatoes, peeled and grated
1 small onion, grated
1/4 cup flour
Salt and pepper
1 pound ground pork
1 teaspoon fennel seeds
3 tablespoons maple syrup
Place a large skillet over medium heat with two turns of the pan of EVOO, about 2 tablespoons. In a medium size mixing bowl, combine the potato, onion, flour, salt and pepper. In another bowl, combine the pork, fennel seeds, maple syrup, salt and pepper. Form the meat into thin patties, about 2-3 inches in diameter. Coat the patties in a thin layer of the potato-onion mixture, completely covering the meat. Cook the potato-covered patties in the hot skillet until golden brown and crispy, and the meat is cooked through, 3-4 minutes per side.
Lightly oil an 11x 7” baking dish.
Heat the oil in a large, nonstick skillet over medium heat. Add the sausage and cook, stirring often, until the meat is cooked through, about 5 minutes.