Maple Breakfast Sausage
|The perfect accompaniment to pancakes or French toast,
these sausages have the subtle sweetness of maple syrup accented with sage
4 feet small hog or sheep casing
3 pounds lean pork butt or shoulder
1 small onion, chopped (about ½ cup)
1 tablespoon kosher or coarse Salt
2 teaspoons dried sage
1 teaspoon dry mustard
¾ teaspoon freshly ground black pepper (fine grind)
¼ 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
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