Maple Sausage. (Start to Finish, Single Grind.)
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
34 Links
- Serves:
- 15
ingredients
- 3 - 3 1⁄2 lbs lean pork (Lean pork butt or shoulder works perfectly. I use boneless pork chops as it is just less work for me)
- 1 small onion, minced (1/2 cup to 1 cup, depending on taste.)
- 1 tablespoon kosher salt (course)
- 1 1⁄4 teaspoons dried sage
- 1 teaspoon dry mustard
- 3⁄4 teaspoon fresh ground black pepper (Fine grind)
- 1⁄4 cup pure maple syrup
- 2 tablespoons milk
directions
- (**IF Using store bought ground, skip to 3.) Cube your meats up so that your grinder can easily work with it. 1X1 cubes work well.
- Grind your pork with the course grind plate, (medium) putting the grind as it comes out of the grinder into a large bowl. You can use a hand grinder or an electric, both will have equal results. If using electric, I suggest something with 350 watts or better.
- **Now that you have your ground, add all the seasoning's, by sprinkling them over the top of the grind.
- By Hand, Mix well. You want all the seasoning's through the meat evenly, so mix for at least a couple minutes by hand, folding it into its self, and kneading it together.
- Reserve what will be used immediately and store away the rest in freezer bags. (Freezes well.) I broke the remaining sausage mix into roughly 200 gram packs, which makes about 5-6 hand made links. (which is plenty for breakfast for our family, but may not be for yours.).
- Using a couple tablespoons of oil in a fry pan or griddle, cook on medium-low to medium heat, watching and turning when appropriate to avoid any burning until done and juices run clear.
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RECIPE SUBMITTED BY
sandesnow
Canada