Jim,
It appears the freezing had no effect on the syrup. When frozen I saw no crystallization and when thawed it returned to its original state. It still tasted the same as when it was fresh and it is apparently not my flavor of choice in a breakfast sausage.
Maple Breakfast sausage
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by captain wassname » Sun Jan 31, 2010 4:10 pm
Thanks for the feedback.Cant say Im too inclined to make a sweet sausage
Jim
Jim
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by Big Horn Ram » Fri Jul 30, 2010 4:03 am
I use maple extract instead of maple syrop I found the syrop to be too sugary and burns easily
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