Sausage
Breakfast Maple Sausage
Maple flavored breakfast sausage in small casings. Has to be some of the best breakfast sausage we've ever had. You can smoke it but it's amazing even without smoke.
Ingredients
- 13 lb - Pork Shoulder
- 5 TBSP - Salt
- 10 tsp (3.3 TBSP) - Coriander
- 1.5 tsp - Nutmeg
- 4 tsp - Cayenne Pepper
- 10 tsp (3.3 TBSP) - Sage
- 10 tsp (3.3 TBSP) - Black Pepper
- 5 TBSP - Brown Sugar
- 4 tsp - Maple Extract
- 90g - Nonfat Dry Milk Powder
- Ice Cubes
Instructions
- Cube meat up and par freeze for an hour
- Grind meat with course grinder and finish with a handful or 2 of ice cubes to help clean up the grinder a little and to incorporate ice cold water into it.
- Mix seasonings in and work it until tacky. About 5 minutes in a sausage mixer or 10 minutes by hand.
- Keep it cold and outside or freeze for at least an hour depending on depth of meat
- Grind meat with fine grinder
- Continue to mix and work meat with handles until tacky
- Immediately stuff sausages or form into patties
- Vacuum seal and freeze
Cook notes
Don't use maple syrup because you can't taste it.