Homemade Sausage Making

I bought some tubed Sheep cases last week so I had to try them out. They worked very slick

semi frozen pork butts ready to grind



Tubed cases soaking



Grinding



Whitey the egret flew in to supervise and get a hot dog



Weighing out the spices



all mixed up



starting to stuff



All stuffed



linked and ready to fry or package. I'll have some for breakfast tomorrow.



the recipe

Breakfast Sausage

15 lbs. Fat Pork butts
4 Tbs. Salt
11/2 Tbs. White Pepper
1 Tbs. Rubbed Sage
11/2 Tsp. Ginger
11/2 Tbs. Nutmeg
1 Tsp. Marjoram
15 Oz.Ice water
1 Tbs. Mapeleine
1 Cup milk powder
6 Tbs. maple sugar

Grind meat through a 1/4 inch plate. Add ice water and spices. Mix well Stuff into natural sheep casings . Link into 4" sausages.

Those look good enough to eat. How do egret eggs go with sausage?

Nice Job, Where do you get mapleine at? Do you mix the milk powder in dry or do you reconstitute it first into a slurry?

I get Mapeleine at Wally world it will be in the spice isle with the extracts. I mix the dry milk powder in with the spices then onto the meat and add the liquids ( mapeleine, water and maple syrup) and mix until you achieve a bind.

Than you Big guy, So you add a little maple syrup also, that was not in the recipe

Big Guy, You've done it again. I made breakfast sausage yesterday morning but now I wish I would have had your recipe! What do they say... uhh... "great minds think alike". I don't know if we have "great" minds, but we must think alike. This recipe is another "keeper" and will go into the MRI on Sunday evening. Thanks for sharing.

Best Wishes,
Chuckwagon

oops the recipe should say maple syrup or maple sugar