Just got a hog processed and I needed to clear out some pork from the freezer, so I decided to make breakfast sausage. I still had some maple syrup left over from bacon making, so I used that to give it some sweetness.
The seasonings laid out for 10lbs of sausage:
1 c Grade B maple syrup
3.25 tbs kosher salt
1.5 tbs mustard powder (I like Colemans)
2 tbs dried, rubbed sage
1 tbs fresh black pepper
1/3 c cream/half and half/milk (any works)
1.5 c chopped onion.
Ground 10lbs of partially frozen shoulder through the coarse and then fine plates. Ground the onion through the fine plate as well.
Added the seasonings and cream.
Since it was only 10lbs, I mixed it by hand until seasonings were well distributed and it started to bind together.
I had some collagen casings of the proper size on hand, so that’s what I used. Normally I use natural casings but these work out just dandy.
All stuffed.
Air pockets taken care of with a pricker.
Cut into links with a pair of very sharp kitchen shears.
Made about 120 links total.
Test batch cold smoked for 2 hours over cherry wood and then cooked up in a cast iron pan. They were munched on as cook’s prerogative! It had those great, sharp and earthy flavors from the sage and mustard with the sweetness and smokiness of the maple balancing it. Each time I make this sausage, I’m reminded how much I miss it when I don’t make it! Thanks for watching.
The seasonings laid out for 10lbs of sausage:
1 c Grade B maple syrup
3.25 tbs kosher salt
1.5 tbs mustard powder (I like Colemans)
2 tbs dried, rubbed sage
1 tbs fresh black pepper
1/3 c cream/half and half/milk (any works)
1.5 c chopped onion.
Ground 10lbs of partially frozen shoulder through the coarse and then fine plates. Ground the onion through the fine plate as well.
Added the seasonings and cream.
Since it was only 10lbs, I mixed it by hand until seasonings were well distributed and it started to bind together.
I had some collagen casings of the proper size on hand, so that’s what I used. Normally I use natural casings but these work out just dandy.
All stuffed.
Air pockets taken care of with a pricker.
Cut into links with a pair of very sharp kitchen shears.
Made about 120 links total.
Test batch cold smoked for 2 hours over cherry wood and then cooked up in a cast iron pan. They were munched on as cook’s prerogative! It had those great, sharp and earthy flavors from the sage and mustard with the sweetness and smokiness of the maple balancing it. Each time I make this sausage, I’m reminded how much I miss it when I don’t make it! Thanks for watching.
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