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Maple Breakfast Sausage

Discussion in 'Sausage' started by disco, Jan 29, 2019.

  1. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    I love breakfast sausage. How could it possibly be better? Add some maple syrup!

    Breakfast sausage is savoury and rich with a nice touch of saltiness. This goes so well with a touch of smooth maple sweetness it is almost too good!

    Whenever you make sausage, you want to keep the meat very cold. This gives a good consistency. I like to put my pork in the freezer for an hour before starting.

    Normally, I would use pork shoulder for my sausage but there were pork loins on sale at a really good price. The problem was that pork loin is too lean to make good sausage. I was delivered from this problem by a friend who raises pigs and gave me several pounds of beautiful pork fat. The pork loin had a nice layer of fat so I added 10% of fat to the pork loin. If the fat had been trimmed I would have added more. You want 15 to 20% fat. If you buy a pork shoulder it should be close to this without the need to add fat.

    I chopped the pork loin and fat in 1 inch cubes to make 1 kg (2.2 pounds) of pork.

    Put the pork in the fridge to stay cold.

    I used a small scale to measure out my spices. You will get much more consistent results if you use weight measures over dry measures but I include both for your convenience.

    For 1 kg (2.2 pounds) of pork you need:

    • 9 ml – 1 3/4 teaspoon – 12.5 grams – 0.44 oz salt
    • 3 ml – 2/3 teaspoon -2.2 grams – 0.08 oz pepper
    • 3 ml- 2/3 teaspoon – 0.7 grams – 0.03 oz dried sage
    • 3 ml – 2/3 teaspoon – 0.7 grams – 0.03 oz ground ginger
    • 3 ml – 2/3 teaspoon – 0.5 grams – 0.02 oz dried thyme
    • 1 ml – 1/4 teaspoon – 0.9 grams – 0.04 oz ground dried chipotle
    Mix these spices together in a bowl.

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    Sprinkle the spice mixture over the pork cubes and toss to coat the meat with the spices.

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    Run the meat through the medium plate of a meat grinder. This gives a nice sausage with some coarse pieces of pork in it. If you like a fine sausage with a consistent texture throughout, you can grind it a second time.

    Put the pork in the fridge for 30 minutes to chill.

    [​IMG]

    Spread the pork out on a tray and put finger holes in it. Pour 50 ml (1/4 cup) of maple syrup over the pork. Mix the pork thoroughly by folding the top of the meat over the bottom half and pressing down. Rotate the tray 1/4 turn and pull the top of the meat over the bottom half and press down. Continue this mixing for 3 to 4 minutes and put the pork in fridge to chill.

    [​IMG]

    [​IMG]

    If you want sausage patties, form the meat into small patties of the desired size. Freeze any what will not be used in the next week.

    If you are making links, set up your stuffer and put 1/2 inch collagen casings on the horn. Stuff the casings.

    [​IMG]

    Put the casings on a flat surface. Pinch the casings flat at 4 inch intervals and cut through the pinch area of the casing.

    [​IMG]

    Freeze any sausages that won’t be used within a week.

    [​IMG]

    Maple Breakfast Sausage 8.jpg

    The Verdict

    The more often I make maple sausages the more I think I prefer them over regular sausages. I will keep making both but the touch of sweetness from the maple really kicks up the flavour. This is a great breakfast sausage.
     
  2. Winterrider

    Winterrider Master of the Pit SMF Premier Member

    Got that one penciled in the "to do" list. :emoji_wink:
     
  3. indaswamp

    indaswamp Master of the Pit OTBS Member

    Love maple sausages too Disco and yours look great! very interesting spice combination, I like it!

    We usually make maple breakfast sausage with the left over pork from our big deer processing day, though this year some of it will be made into pineapple smoked sausage.
     
  4. weev

    weev Smoking Fanatic ★ Lifetime Premier ★

    Looking Great Disco Keep up the good work
     
  5. TomKnollRFV

    TomKnollRFV Master of the Pit Group Lead

    I like red pepper with maple, but I like a good kick of heat in any thing! Good post Disco!
     
  6. link

    link Smoking Fanatic SMF Premier Member

    This looks fantastic! I will be trying this. Thank you.
     
  7. HalfSmoked

    HalfSmoked Smoking Guru Group Lead OTBS Member SMF Premier Member

    Man you make it look so easy. Looks great do you ups?

    Warren
     
  8. maplenut

    maplenut Smoke Blower

    I really need to get me a stuffer!
     
  9. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    Thanks!

    Thanks! Have you posted the pineapple smoked sausage?

    Thanks, Weev!
     
  10. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    Thanks so much! These don't have a lot of heat but are tasty.

    Thanks, I hope you like it!
     
  11. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    Thanks, it has to be easy, I do it. Do I do ups? Sure and downs, too. Don't hate me.

    You're right. They do make life easier!
     
    Last edited: Jan 29, 2019
  12. crazymoon

    crazymoon Smoking Guru OTBS Member SMF Premier Member

    D, Another great post and awesome looking sausages, I can almost smell that patty frying from here!
     
  13. HalfSmoked

    HalfSmoked Smoking Guru Group Lead OTBS Member SMF Premier Member

    Yuper Dave but after the ups after the downs get harder at my age.

    Warren
     
  14. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    Thanks, CM! I'll make sure to waft the scent south.
     
    indaswamp likes this.
  15. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    I know the feeling!
     
  16. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    Another good one . Bought a maple sausage seasoning that didn't make the cut . I need to try the syrup .
     
  17. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    Every time I try a maple commercial anything, it doesn't taste like maple to me.
     
  18. indaswamp

    indaswamp Master of the Pit OTBS Member

  19. indaswamp

    indaswamp Master of the Pit OTBS Member

    I think we out to start taking smells and baggin them up to mail to people on SMF that request it!!! LOL!!! You know, one little baggy of awesome air for one long pull of a smell....crack junky style!! LOL!!!
     
  20. link

    link Smoking Fanatic SMF Premier Member

    Hello Disco, Question for you the recipe calls for
    • 1 ml – 1/4 teaspoon – 0.9 grams – 0.04 oz ground dried chipotle
    I know this is not a lot but does this add any heat or is it just for flavor? I would be making this for my wife as she likes maple sausage but does not like any heat.

    Thanks
    Link