I ran out of breakfast sausage. I bow my head in shame.

It was time to make more Passing Wind Estates Sausage. However, you can't not try something new from time to time. I decided to add some maple syrup to 1/2 the batch. Also, I normally only do one grind through a medium plate. This time, I ran half of it through the grinder twice to see what that would be like in a side by side.

First, I have to give credit to my inspiration. My sausage is based on Pops Country Style Breakfast Sausage. Check out his post at:

http://www.smokingmeatforums.com/t/73350/country-style-breakfast-sausage

It is the definitive place to go if you want to try sausage for the first time IMHO.

I picked up about 2 KG (4 pounds) of pork shoulder steaks. I trimmed the bones out and cut it into cubes that would fit in my grinder hopper.

I mixed up my seasonings. The following amounts are for 1 KG, 2.2 pounds of meat.

- 12.5 grams (0.44 ounces) salt
- 3.1 grams (0.11 ounces) black pepper
- 1.5 grams (0.06 ounces) fresh sage, finely chopped or 0.7 grams (0.03 ounces) dried sage
- 0.65 grams (0.03 ounces) ground ginger
- 1 gram (0.04 ounces) fresh thyme or 0.5 grams(0.02 ounces) dried thyme

By the time I had cut the bones out, I had 2 KG so I doubled everything.

I tossed the cubes in the seasonings.

I ground the cubes through my KitchenAid grinder attachment.

I ran half of it through a second time.

Here is a comparison of the two grinds. The double grind is on the right.

I added 50 ml (1/4 cup) water to the coarse grind to make regular breakfast sausage.

I mixed it by folding it in half, pressing down, rotating 1/4 turn and repeating for 4 minutes.

I added 50 ml of maple syrup to the double grind half.

I did a test fry.

All was well. I stuffed the maple sausage in casings. I left the regular sausage in bulk for use in fatties and other recipes.

I cut the sausages into 4 inch lengths.

That was yesterday. This morning I fried some up.

I served it with French toast.

**The Verdict**

This was a great addition. The maple syrup gives just a touch of sweet and maple undertones. A word of warning. If you buy commercial maple sausages, they use artificial flavours to give a strong maple taste. These are flavoured with natural syrup and only have a touch of maple taste (which I prefer). If you want a strong maple taste, add maple extract (I don't recommend it).

As for the grinds, you could tell the two apart but there wasn't enough difference that I would care about. I will continue with a single grind just because I am lazy.

Disco