On my trip to Butte, Montana for a curling bonspiel, I found a nice whole pork butt. They are hard to find here and I really wanted one for a recipe I had for a coppa from the whole butt (look for the post soon). However, I still had about 1.7 kg (4 pounds) of pork left from the butt after removing the coppa. What could be better than making Maple Breakfast Sausage. You can find my recipe in this post: https://www.smokingmeatforums.com/threads/maple-breakfast-sausage.283928/
I mixed the spices:
I sprinkled them over the cubed pork butt and put it in the fridge for an hour:
I ground the pork twice through the medium plate of my grinder:
I put the pork in the fridge for 30 minutes to cool. Then I spread it on a tray, poked holes with my fingers and poured maple syrup over it:
I mixed it for 4 minutes by folding the meat in half and pressing it out. Then I turned the tray 1/4 turn and repeated:
I put the meat in the fridge and let it cool for an hour. Then I put it in my stuffer and put it in 23 mm (3/4 inch) collagen casings:
I pinched the casing every 4 inches and cut at the pinch:
I put the sausage on a tray and freeze for 2 hours before putting in vacuum sealed bags and in the freezer:
Of course you have to try some. I cooked mine with some potatoes:
The Verdict
This is tied for my favourite breakfast sausage. It has a real sweet hit from the maple syrup that I really like! It is a great way to use pork trimmings.
Disco
I mixed the spices:
I sprinkled them over the cubed pork butt and put it in the fridge for an hour:
I ground the pork twice through the medium plate of my grinder:
I put the pork in the fridge for 30 minutes to cool. Then I spread it on a tray, poked holes with my fingers and poured maple syrup over it:
I mixed it for 4 minutes by folding the meat in half and pressing it out. Then I turned the tray 1/4 turn and repeated:
I put the meat in the fridge and let it cool for an hour. Then I put it in my stuffer and put it in 23 mm (3/4 inch) collagen casings:
I pinched the casing every 4 inches and cut at the pinch:
I put the sausage on a tray and freeze for 2 hours before putting in vacuum sealed bags and in the freezer:
Of course you have to try some. I cooked mine with some potatoes:
The Verdict
This is tied for my favourite breakfast sausage. It has a real sweet hit from the maple syrup that I really like! It is a great way to use pork trimmings.
Disco
