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Maple Andouille Breakfast Sausage

['1 1/2 tablespoons paprika', '1 tablespoon finely chopped garlic', '1 tablespoon kosher salt', '1 1/2 teaspoons freshly ground black pepper', '1/2 teaspoon cayenne pepper', '1/2 teaspoon dried thyme', '1/2 teaspoon crushed red pepper flakes', '1 1/2 pounds ground pork', '1/3 cup pure maple syrup', '2 tablespoons canola oil', 'divided']

Whisk paprika, garlic, salt, black pepper, cayenne, thyme, and red pepper flakes in a large bowl. Add pork and maple syrup. Using your hands, combine well.
Form 16 (2"-wide) patties about 1/2" thick with damp hands and arrange on a large parchment-lined rimmed baking sheet.
Heat 1 Tbsp. oil in a large cast-iron or nonstick skillet over medium. Cook patties in batches, adding remaining 1 Tbsp. oil to skillet between batches, until golden brown and cooked through, about 2 minutes per side. Drain on paper towels.
Uncooked patties can be formed 1 day ahead; wrap in plastic and chill. Patties can be cooked 30 minutes ahead; keep warm in a low oven.

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