Maple Breakfast sausage

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Maple Breakfast sausage

Postby Lance Yeoh » Fri Mar 02, 2007 9:23 am

Anyone got a recipe to share for a Maple Breakfast Sausage?
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Re: Maple Breakfast sausage

Postby tristar » Fri Mar 02, 2007 1:13 pm

Lance Yeoh wrote:Anyone got a recipe to share for a Maple Breakfast Sausage?


Here's a couple Lance, can't vouch for either though as I don't eat pork!
Paleofood
Farmersmarket
"Don't be shy, just give it a try!"
Food for The Body and The Soul
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Postby Big Guy » Fri Mar 02, 2007 2:29 pm

Here is what I make

Breakfast Sausage
15 lbs. 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
1 quart ice water
1 Cup milk powder
1 Cup Maple syrup

Grind meat through a � inch plate. Add ice water and spices. Mix well refrigerate overnight to let spices saturate meat. Stuff into natural sheep casings, or smaller Lamb casings for smaller sausages.
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Postby slick4591 » Mon Jan 25, 2010 2:55 pm

Digging up an old thread here, but is this a raw product until time to serve or has it been precooked? Wondering because I'm wanting to try a maple flavor in some sausage I'm grinding and I don't know how the syrup will react after freezing. Also, I'm packaging in 1 lb. plastic sacks and not casings.
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Postby captain wassname » Mon Jan 25, 2010 3:56 pm

Hi Ive never used maple syrup in a recipe but I can tell you that this sausage is probably meant to be cooked and eaten the day after making.The only problem that I can see with freezing is that the maple syrup might crystalise.I dont think the fact that you are packing it into sacks makes any difference.
Out of interest how are you intending to cook it?

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Postby slick4591 » Mon Jan 25, 2010 4:15 pm

Thanks, Jim. Lots of our breakfast sausages are made into patties and fried in a pan and that's what I'm wanting to do with this. I'd rather use natural products, but if it's not possible I may have to go with a mix
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Postby captain wassname » Mon Jan 25, 2010 4:26 pm

Id be inclined to try the syrup on a 1 lb sack and see how it goes.
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Postby slick4591 » Mon Jan 25, 2010 6:01 pm

I can find plenty of recipes that use fresh syrup, but none of them answer my question. Guess the last sack will get a little shot of it.
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Postby captain wassname » Mon Jan 25, 2010 7:22 pm

Sorry I coudnt help more .Please let me know how it all ends up

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Postby slick4591 » Mon Jan 25, 2010 7:50 pm

Hey, thank you for trying! I really appreciate you taking the time.
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Postby captain wassname » Mon Jan 25, 2010 8:57 pm

Do you cook from frozen

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Postby slick4591 » Mon Jan 25, 2010 11:11 pm

No. I thaw the roll and cut the patties to size while they are still in the plastic. Remove plastic and cook. If I were to make patties I have no problem cooking them frozen, though.

I added a tablespoon of syrup to a pound of sausage and mixed it. Wasn't crazy about the sample flavor, but it's in the freezer so I'll know any effects in a few days.
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Postby captain wassname » Tue Jan 26, 2010 12:37 am

Cant say as I fancy syrup in a sausage
I made a chicken sausage with chopped almonds sounded real nice but I couldnt get on with lumps of nut in a sausage.
I would be obliged though if you posted back when you cook theses as Im interested in what may happen to maple syrup when frozen andsubsequently cooked.

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Postby Big Guy » Tue Jan 26, 2010 11:09 pm

Thats an old recipe I no longer use maple syrup as you have to use too much and the maple favour doesn't come through enough. I now use a concentrated maple flavouring called Mapelene at the rate of 1 tsp/ 15# of sausage.

here is the new version

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
1 quart ice water
1 tsp. Mapeleine
1 Cup milk powder
2 tsp. super binder
6 Tbs. maple sugar

Grind meat through a ¼ inch plate. Add ice water and spices. Mix well Stuff into natural sheep casings . Link into 4” sausages. Place in 180F water for 10 minutes. Rinse and soak in cold water 5 minutes. Separate links and package for freezer.
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Maple sausage

Postby Fat Frank » Wed Jan 27, 2010 11:56 pm

using Maple flavoring not only gives you the option of increasing the flavor in your sausage, it also it does not mess up your frying pans like maple syrup does. I get maple flavoring in bulk for a reasonable price at a local resturant supply store.
Last edited by Fat Frank on Wed Jan 27, 2010 11:59 pm, edited 1 time in total.
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