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Full Online Book HomeLearning KitchenBreakfastandbrunches - Sausage - Maple-sage Breakfast Sausage
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Breakfastandbrunches - Sausage -  Maple-sage Breakfast Sausage Post by :origwmn Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2505

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Breakfastandbrunches - Sausage - Maple-sage Breakfast Sausage

1 1/2 lbs. pork chops, cut into pieces (leave some of the fat on)
5-6 lbs. venison, cut into pieces
1/4 lb. beef suet
2 tsp. liquid smoke
1/2 cup pure maple syrup
1 1/2 tsp. unflavored accent
1 tsp. garlic powder
2 Tbs. crumbled dried sage
2 Tbs. crumbled dried parsley
1 Tbs. crumbled dried basil
1 tsp. nutmeg
1 Tbs. crushed red pepper
2 Tbs. kosher salt


Grind pork and venison in KitchenAid grinder, using the plate with the larger holes. Cut the suet into 2" cubes and process in a food processor until it is in small pieces. Note: the first batch of sausage we made, we ground the suet in the KitchenAid and it stuck to the inside of the machine, rendering it a straight tube, instead of having the ridges that move the food along to the grinding part. It was miserable to clean, sticky and greasy. Processing the suet in the processor broke it up better and the final product didn't have large chunks of suet in it.

Mix all ingredients together with hands and form about 1/4 cup into a small patty. Fry in a cast iron pan and taste for seasonings.

We froze the sausage in quart-sized ziplock bags. We wanted to use casings, but the local butcher said it was terribly expensive and that it is usually sold in lengths sufficient for preparing 250 pounds of sausage. Subsequently, they stocked sausage casings in the meat section and a pint-sized tub of casings was only about $3.50. Next year, I'll be more insistent about getting the casings!
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1 teaspoon coarse salt 1/2 teaspoon coarse black pepper 1 teaspoon fennel seeds 1 pound ground pork 2 tablespoons maple syrup 1 tablespoon olive oil or vegetable oil Combine salt and pepper, fennel in the bottom of a bowl. Add pork and mix to combine spices. Pour 2 tablespoons maple syrup over the pork and work the meat again to combine the maple syrup. Form meat into patties, 2 to 3 inches round. Cook patties in 1 tablespoon oil in a nonstick skillet over medium high heat 4 or 5 minutes on each side. Drain sausage patties on towel lined plate,
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