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Maple Breakfast Sausage

***Makes 3 Pounds

4 Feet Small Hog Casing

3 Pounds Lean Pork Butt or Shoulder

1 Small Onion, Chopped

1 Tbsp. Salt

2 Tsp. Dried Sage

1 Tsp. Dry Mustard

3/4 Tsp. Fresh Ground Black Pepper

1/4 Cup Maple Syrup

2 Tbsp. Milk

-Rinse casing under cold water and let it soak for a 1/2 hour

-Meanwhile, cut the meat into 1-inch cubes and freeze for 30 minutes

-Grind the meat in the fine disk of a meat grinder and add the onion

-Grind again

-Combine the salt, sage, mustard, and pepper in a large bowl

-Add the meat mixture and mix with your hands

-Add the syrup and milk and toss

-Stuff the meat into the casing, and use a toothpick to prick a couple air pockets

-Twist off 3-8 inch lengths

-Cover and let sit overnight in the fridge

-Cut each link with scissors

***Sausages stay fresh for 2-3 days or can be frozen up to 3 months

-Cook in an oven at 350ºF until the internal temperature reaches 160ºF

-Transfer to a pan on medium-high heat and brown the sausage for about 2 minutes each side

-Serve with eggs and enjoy!

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