Maple and maple apple breakfast sausage recipes?

[LanceR]

In looking around for a maple breakfast sausage recipe I seem to be seeing a consistent call for roughly 1 Tbs of real syrup per pound of meat.  If anyone has some thoughts I would appreciate hearing them.

I am also hoping to work up an apple maple bulk recipes that can be frozen without the apples breaking down too much.  Have any of you tried anything like that?

Here's what I plan on using for a test batch of maple breakfast sausage.  It will be linked in 22-24mm sheep casings.  It is pretty much straight from Marianski but with the salt cut back and a bit of it substituted for Cure #1 as I will be cold smoking it.  As published it calls for 18 grams and that was too much for us the first time we made it.

pork butt           1 Kg

salt                   10 g

cure #1              2.5 g

pepper               2.0 g

rubbed sage       2.0 g

nutmeg              0.5 g

ground ginger     0.5 g

dried thyme       1.0 g

cayenne pepper  0.5 g

cold water          100 g

maple syrup       2 tbs

So, any thoughts?

Thanks

Lance

 

[diggingdogfarm]

I would use Grade B maple syrup, the maple flavor is more pronounced.
It's difficult to get the maple flavor of fancy grade to shine through in a recipe like that where there's a lot going on.

Try drying down the apples some, that'll make them more resilient.


~Martin

 

[LanceR]

Thanks, Martin

I had planned on B grade and your advice to dry the apples is quite timely.  Nancy just finished dehydrating a batch.  I'll have her make a batch and dry it about half way to experiment with.

Any thoughts on how much to try?  My test batches are all 1 Kg so I guess I could start light and add more after a taste test.

Lance