www.sausagemaking.org

made some breakfast links today, Maple flavour links and Sage links

sage links before linking



sage breakfast links



Maple breakfast links



the recipes

Maple 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
1/2 quart ice water
1 tsp. Mapeleine
1 Cup milk powder
3 Tbs. 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.


Sage breakfast links



10 lbs pork shoulder
3 Tbs. coarse salt
2 Tbs. Dextrose
4 Tbs. Rubbed Sage
2 tsp. White Pepper
1 tsp. Cayenne Pepper
2 Tbs. special meat binder
1 cup powdered milk
1 cup ice water


Grind meat through a med plate, grind pepper, sage and add all ingredients, mix well and stuff into 20mm sheep cases.

Big Guy,
Great Job with these breakfast sausages. Can you explain to a novice why one lot is simmered at 180F for 10 minutes and not the other.
Super binder and Special Meat binder, what's the difference. Is one a soy product and the other an oat derived product???
Thank you,
Jan.

I poach some of each batch to have some brown and serve sausages, they cook up fast as they have been pre-cooked. super binder and special meat binder are the same thing( just a different supplier name) its a tri-phosphate compound that retains moisture and helps bind the sausage.I don't like adding rusk or oats to sausage it ruins the flavour and texture IMHO.