Maple Breakfast Sausage
10 lbs. Pork butts
9 oz. dried apples
3 cups apple cider (reduced to 1/2 cup)
2&2/3 Tbs. Salt
1 Tbs. White Pepper
2 Tsp. Ground Sage
1 Tsp. Ginger
1 Tbs. Nutmeg
3/4 Tsp. Marjoram
6 oz. ice water
1/2 oz. Mapeline
1/2 cup milk powder
4 Tbs. maple sugar
Run porkbutt and dried apple thru medium grinder plate. Mix dry ingredients with reduced apple cider, Mapeline, and ice water to make 10oz, mix everything together until sticky. Form into patties, shrink-wrap, and freeze.
Everything assembled, grinder parts fresh from the freezer
Ground, mixed, and ready for fridge nap during tidy
No sheep casings, thought hog casing the sausage might not cook thru evenly, 6oz patties
Patties in the freezer to firm up before shrink-wrapping, Time for brekky!
Great breakfast, the clean-up crew was quite appreciative
Time to close the dampers and raise the temp on the picnic hams, long time to go
Get things wrapped up and time to relax
This recipe is a definite keeper, the maple and apple work great together. I'm going to gift some to a couple of friends who have small children, those kids will be doing backflips over this stuff. RAY
