Maple Sausage. (Start to Finish, Single Grind.)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 15
YIELD: 34 Links
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • (**IF Using store bought ground, skip to 3.) Cube your meats up so that your grinder can easily work with it. 1X1 cubes work well.
  • Grind your pork with the course grind plate, (medium) putting the grind as it comes out of the grinder into a large bowl. You can use a hand grinder or an electric, both will have equal results. If using electric, I suggest something with 350 watts or better.
  • **Now that you have your ground, add all the seasoning's, by sprinkling them over the top of the grind.
  • By Hand, Mix well. You want all the seasoning's through the meat evenly, so mix for at least a couple minutes by hand, folding it into its self, and kneading it together.
  • Reserve what will be used immediately and store away the rest in freezer bags. (Freezes well.) I broke the remaining sausage mix into roughly 200 gram packs, which makes about 5-6 hand made links. (which is plenty for breakfast for our family, but may not be for yours.).
  • Using a couple tablespoons of oil in a fry pan or griddle, cook on medium-low to medium heat, watching and turning when appropriate to avoid any burning until done and juices run clear.
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