Maple Breakfast Sausage

 

The perfect accompaniment to pancakes or French toast, these sausages have the subtle sweetness of maple syrup accented with sage and mustard.

4 feet small hog or sheep casing
3 pounds lean pork butt or shoulder
1 small onion, chopped (about cup)
1 tablespoon kosher or coarse Salt
2 teaspoons dried sage
1 teaspoon dry mustard
teaspoon freshly ground black pepper (fine grind)
cup pure maple syrup
2 tablespoons milk

1. Prepare the casing.

2. Cut the meat into 1-inch cubes. Freeze the cubes for about 30 minutes to firm them before grinding.

3. Put the meat through the fine disk of a meat grinder. Add the onion and grind again.

4. In a large bowl, combine the meat mixture, salt, sage, mustard, and pepper. Mix well, using your hands. Stir the maple syrup and milk, and toss lightly to blend. Do not overwork the meat mixture.

5. Stuff the mixture into the prepared casing, prick air pockets, and twist off into 3-inch lengths. Cut the links apart with a sharp knife. Or, shape into 18\6 patties.

6. Place the links or patties on a platter, cover, and refrigerate for a couple of hours or overnight to meld the flavors. Use within 2 to 3 days or freeze for up to 3 months.

7. Cook as directed on page 36 to an internal temperature of 160F (71C).



Makes 3 pounds
 


Excerpted from Home Sausage Making by Susan Mahnke Perry
Copyright 1981, 1987, 2003 by Storey Publishing LLC
Used with permission from Storey Publishing LLC, North Adams, MA www.storey.com