Made a Second batch of Maple Breakfast Sausage

Discussion in 'Sausage' started by smokinvegasbaby, Nov 20, 2014.

  1. I made another batch of Maple Breakfast Sausage this evening.  This time I did a few thing different than last time.  I must admit it was a lot easier this time around. I decided to do this batch without the casing.  I followed Disco's advice about keeping the meat ice cold.  Dang you Disco........I thought my fingers was going to fall off because that pork was so dang cold.........Anyway all went well.  Here's what I did;

    - I cutup a 4lbs pork butt into small cubes.

    - Seasoned with 4 tablespoons of High Mountain Maple Breakfast Sausage blend (that's a little more than the recipe calls for but I love the flavor of that Maple Blend)

    - Added 2 tablespoons of really good quality Maple Syrup.

    - Placed cut seasoned meat in the fridge overnight.

    - Today I ground up all the meat TWICE as recommended by a few guys on SMF.

    - At the end of the second grind, I ran a small piece of bread thru the grinder to get out the last bit of meat.  I didn't want to waste any of my pork and beside a little bread filler won't hurt.



    - I added 1 cup of ice cold water AFTER the 2nd grind.

    - I did a sample cook to taste for seasoning and it was off the hook good! I cannot believe the difference in the texture and flavor of the meat after 2 grinds.  Thanks guys for that helpful tip!



    I spread the sausage (level) in a sheet pan using the tool I use for spreading fondant icing on a cake.  Heck it worked like a charm.  Sometimes a girl just has to think outside the box!!!




    I covered my sausage with a plastic lid and put it in the fridge overnight.  Not sure if I'm going to make links or patties tomorrow......maybe I will make both! 


    Time for Happy Hour.......shot of Jameson and a shot of dill pickle juice with a piece of my homemade dill pickle. Try it I bet you will like it. Might have one more!!!

    I will post pics tomorrow of my finished sausage project

    [​IMG]  Good Night All.. Josie

     
    disco and crazymoon like this.
  2. That looks real good.  Not sure about the Jameson and pickle juice, but the pickle did look good.
     
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    The sausage looks good(not the pickle juice[​IMG]).It is a lot harder to stuff sausage after it has set up in the fridge overnight,patties sound good !
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Do you use a pizza wheel to slice the meat into square links or patties ?? Works for me... Dave
     
  5. Holt cow I'm glad I saw this. I've been looking for a simple way to do the caseless snack sticks and this could be it. Just flip the pan over, cut them into rectangles with the pizza slicer, and roll them on the table to make them round. AWESOME!!!
     
  6. It looks very tasty!

    Happy smoken.

    David
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Job Josie!![​IMG]

    They Look Great !![​IMG]

    Bear
     
  8. squirrel

    squirrel Master of the Pit OTBS Member

    Great looking sausage Josie! I LOVE pickle juice. Never thought of doing a shot with a shot! Definitely gonna give it a go.
     
  9. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    SVB - Looks great, I am a pickle juice drinker but not the whisky.  Beer is my flavor and lots of it LOL Can't wait to see your finished product. [​IMG]

    Have a great day. 

    DS
     
  10. Thanks DS.....I'm not a whiskey drinker either but I love Jameson and pickle juice for some reason....It's really tasty try it!

    Be Blessed,

    Josie
     
  11. thanks Fished. My sausage is really good.  I wasn't sure about the Jameson and pickle juice either.  One of my YouTube friends introduced me to this strange concoction - I tried it and love it.  I usually make fried dill pickles to go along with it.........

    Be Blessed,

    Josie
     
  12. thanks CrazyMoon the sausage is really good.  Yes I will be making patties today!

    Be Blessed,

    Josie
     
  13. DaveOmak - I'm going to use a pizza wheel to make sausage squares and a cooking cutter to make uniform sized patties.  I'm catering a Breakfast/Brunch the day after Thanksgiving and I will be serving "Maple Sausage & Egg Breakfast Sliders" ....that's why I want the patties a uniform size!

    Be Blessed,

    Josie 
     
  14. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member



    Could have fooled me...... :biggrin:
     
  15. rgautheir20420 that's exactly what I'm going to do.  I will use a pizza slicer to cut my sausage squares and a cookie cutter to make uniform patties.  I'm catering a Breakfast/Brunch and one of the dishes I will be serving is Maple Sausage & Egg Bake Breakfast Sliders.  I will post pics and recipe of my breakfast sliders soon. The first batch of sausage I made I used collagen casings - didn't really like the flavor of collagen casings.  I purchased a bucket of "natural" casing from my butcher yesterday.  I will use the natural casing in my next batch! 

    Be Blessed,  Josie
     
  16. ha-ha DaveOmak[​IMG]
     
  17. thanks David...

    Be Blessed,

    Josie
     
  18. thanks Bear. 

    Be Blessed,  Josie
     
  19. Thanks Squirrel - one of my YouTube friends shared that drink concoction with me.  I tried it and love it.  I can't explain those two flavors together.  The best way to describe it is YUM.   I normally make a batch of fried dill pickles to go along with the shots.  By the time I finished my sausage it was too late to make fried pickles.  My sister from California is in town.  She will be stopping by for a late lunch and libations.  I will make her a batch of fried pickles AND Jameson shots.....yes I'm going to corrupt my baby sister!!!! 

    Let me know when you try the Jameson shots................you're gonna love it!

    Be Blessed,  Josie
     
  20. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    These sausages look great Josie. I like your idea for patties and the idea of the sliders. Kudos for innovation.

    However, as a lover of fine Irish Whisky, the thought ruining that nectar with pickle juice just about brought a tear to my eye. I hope you liked it but I think I need to go have some Irish whisky to forget.

    [​IMG]  for innovaiton!

    Disco
     

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