Maple Sausage

"GREAT TASTING SAUSAGE JUST LIKE WHAT YOU BUT IN THE STORE"
 
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Ready In:
18mins
Ingredients:
6
Serves:
6
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ingredients

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directions

  • COMBINE ALL INGREDIENTS IN MEDIUM SIZE BOWL.
  • CHILL FOR AT LEAST 1 HOUR OR OVER NIGHT.
  • FORM INTO PATTIES ABOUT SIX.
  • FRY UNTIL NO LONGER PINK IN THE MIDDLE, BUT DON'T OVER COOK.

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Reviews

  1. I really liked this...so much so that I'll never buy ground sausage from the store again. I'll just buy bulk ground pork from the local hog farmer and make my own. It was, however, a little too spicy for my wife, so I've compromised and now use only one teaspoon of pepper. Still better than store-bought, but I personally prefer the extra 'bite' of the original. I do make the occasional 'spicy' batch just for me.
     
  2. Excellent recipe, thanks very much. We all loved this and my family agreed that the store bought sausage is officially "history"! I substituted grass fed Scotch Highland beef from a local farm and it was terrific. I think I might up the maple syrup next time but that would be about the only change I would make to it...being from VT we are kind of partial to a slightly more maple taste. Thank you again.
     
  3. Made this and OMG, it is good! I will take the advise of other reviewers and cut back ALOT on the pepper. Thanks so much!!
     
  4. Thank you so much for this awesome recipe! We've made it twice now - once for breakfast with the maple syrup (grade B for cooking) and once without syrup to top our pizza. Both ways were excellent! We reduced the black pepper to 1 tsp - that was enough for us. Also - chilling was not absolutely necessary, so if you're short on time go ahead and make this anyway. We will not be buying sausage from the store anymore - this is the best!
     
  5. Thanks for the recipe. It was exactly what I was looking for. I made a batch where I used 2 parts venison per 1 part pork butt and also substituted Jamaican jerk seasoning for the poultry seasoning. I ground the meat, mixed in the spices and then ground again. Came out really really good so again thanks for a great starting point!
     
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Tweaks

  1. Thanks for the recipe. It was exactly what I was looking for. I made a batch where I used 2 parts venison per 1 part pork butt and also substituted Jamaican jerk seasoning for the poultry seasoning. I ground the meat, mixed in the spices and then ground again. Came out really really good so again thanks for a great starting point!
     

RECIPE SUBMITTED BY

I live in california. I have three kids which are all grown now, My grandson is 7years old and the love of my life. Was a stay at home mom until my husband passed away a few years ago. Enjoy crafts, sewing (which i don't do much of anymore),and cooking. Just started to put together a family cookbook, with long time favorites from over the years. Plus I always enjoy trying new recipes. new passions are sourdough and salsas. We have a garden each year that keeps me in fresh veges for most of the summer,GREAT.
 
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