So...when loading up all the processed venison we made recently, I ran across a pork loin in the freezer that needs to be used. Since I have left-over very coarse ground pork fat frozen from processing day, I'm pulling it all out to make some maple breakfast sausage. I have real maple syrup on hand from my buddy in New York, So I'm good to go! I also picked up another pork loin on the final day of the sale to add to the batch. Should have ~15# pork plus 5~7# fat.
Plan is to make the bulk sausage, then bag 3/4 of it in 1# plastic bags for patties. The rest of it will be made into little 3" caseless links pushed through a 5/8" tube on the stuffer. I'll put these in bags then freeze them overnight to let the links get hard prior to vacuum sealing.
If you've never made caseless links, it's easy, just push out ~3" through the tube then cut with a butter knife. Place on wax paper as you go. Easier with 2 people, but I can manage by myself.
Plan is to make the bulk sausage, then bag 3/4 of it in 1# plastic bags for patties. The rest of it will be made into little 3" caseless links pushed through a 5/8" tube on the stuffer. I'll put these in bags then freeze them overnight to let the links get hard prior to vacuum sealing.
If you've never made caseless links, it's easy, just push out ~3" through the tube then cut with a butter knife. Place on wax paper as you go. Easier with 2 people, but I can manage by myself.
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