Maple Breakfast Sausage

from Home Sausage Making by Susan Mahnke Peery and Charles G. Reavis.
The perfect accompaniment to pancakes or French toast, these sausages have
the subtle sweetness of maple syrup accented with sage and mustard.

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

    meat grinder
    meat grinder

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

         2. Put meat through fine disk of meat grinder. Add onion and grind again.

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

    4. Shape into 16 patties. 

    5. Place patties on platter, cover and refrigerate for a couple of hours or overnight to meld flavors. Use within two to three days or freeze for as long as three months.

        6. To cook, pan-fry patties over medium-low heat, grill or broil as you would hamburgers, to an internal temperature of 160 degrees. Juices should run clear and they should not be pink in the center. Turn once during cooking time. 

        Makes 3 pounds.

    Reprinted from Home Sausage Making 2003, 
    by Susan Peery and Charles G. Reavis, with permission from Storey Books

    Home Sausage Making
    by Susan Mahnke Peery 
    and Charles G. Reavis
    Book Stall Review

    Recipe File ~ Recipe Archive

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