Maple Sausage

GREAT TASTING SAUSAGE JUST LIKE WHAT YOU BUT IN THE STORE

Ready In:
18mins
Serves:
Units:

ingredients

directions

  • COMBINE ALL INGREDIENTS IN MEDIUM SIZE BOWL.
  • CHILL FOR AT LEAST 1 HOUR OR OVER NIGHT.
  • FORM INTO PATTIES ABOUT SIX.
  • FRY UNTIL NO LONGER PINK IN THE MIDDLE, BUT DON'T OVER COOK.
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RECIPE MADE WITH LOVE BY

@crazymom
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@crazymom
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"GREAT TASTING SAUSAGE JUST LIKE WHAT YOU BUT IN THE STORE"
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  1. aplcrisp
    Excellent recipe, thanks very much. We all loved this and my family agreed that the store bought sausage is officially "history"! I substituted grass fed Scotch Highland beef from a local farm and it was terrific. I think I might up the maple syrup next time but that would be about the only change I would make to it...being from VT we are kind of partial to a slightly more maple taste. Thank you again.
    Reply
  2. kellychris
    Made this and OMG, it is good! I will take the advise of other reviewers and cut back ALOT on the pepper. Thanks so much!!
    Reply
  3. Recipemeister
    Thank you so much for this awesome recipe! We've made it twice now - once for breakfast with the maple syrup (grade B for cooking) and once without syrup to top our pizza. Both ways were excellent! We reduced the black pepper to 1 tsp - that was enough for us. Also - chilling was not absolutely necessary, so if you're short on time go ahead and make this anyway. We will not be buying sausage from the store anymore - this is the best!
    Reply
  4. Dan Mc
    Thanks for the recipe. It was exactly what I was looking for. I made a batch where I used 2 parts venison per 1 part pork butt and also substituted Jamaican jerk seasoning for the poultry seasoning. I ground the meat, mixed in the spices and then ground again. Came out really really good so again thanks for a great starting point!
    Reply
  5. Dan Mc
    Thanks for the recipe. It was exactly what I was looking for. I made a batch where I used 2 parts venison per 1 part pork butt and also substituted Jamaican jerk seasoning for the poultry seasoning. I ground the meat, mixed in the spices and then ground again. Came out really really good so again thanks for a great starting point!
    Reply
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