Homemade Breakfast Country Maple Sausage

Discussion in 'Food & Cooking' started by chefbillyb, Mar 26, 2013.

  1. chefbillyb

    chefbillyb

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    I took one of these and ground up some pork to mix with my 300lbs of ground beef I have in my freezer. I took 1.5 lbs of this and made Breakfast Maple Country Sausage........


    I used this to grind it,it does a great job..


    clean up real easy


    gnd pork


    I made a 1.5 lb batch with a bit more fat


    put in the spices, pure maple syrup and ice water to make it a bit sticky so they stay together


    I made 2oz patties and froze them on a1/2 sheet pan to put into freezer bags.


    they fried up great, had enough fat, looks good so far


    It looks like Breakfast for lunch today, I need to eat this with some french toast and fresh over easy eggs from our hen house.........


    I grind my own pork because we rairse our own pigs, if you want to make your own breakfast sausage just buy ground sausage at the mkt and try your own. Just think how nice it would be having fresh made sausage like this, for your families Breakfast ......................chefbillb
     
  2. koukouvagia

    koukouvagia

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    Looks good, what seasonings did you put in it?
     
  3. ed buchanan

    ed buchanan

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    Hi Billy long time since heard from you, hope your back. EdB   Looks like pork shoulder?
     
    Last edited: Mar 27, 2013
  4. chefbillyb

    chefbillyb

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    Kouk, The spices were, dryed Thyme leaves, salt, pepper, Cayenne pepper, roasted fennel seeds, dry mustard,  2 tblsp pure maple syrup and 8 tblsp of ice water..............If you like sage that would be a spice i'm missing, I missed it because it doesn't agree with me...............take care...............ChefBillyB

    Ed, I have been busy, we have a small farm, a home in the city and a mountain home to keep me busy. We raise Pigs, Goats, free range Chickens and pasture Black Angus Cows... weare also raising a 12 yr old little gal, she keeps us busy.........................Thx for asking, I hope your doing well
     
  5. thatchairlady

    thatchairlady

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    Tried my hand at homemade breakfast sausage a while ago.  It smelled wonderful browning off, tasted good but was hard/tough??  Had a feeling not enough fat in the pork??  So vac sealed it in 2 portions (maybe a lb each) and stashed in freezer to hopefully remedy "later"??  But don't really know what my next step(s) should be?  Maybe just some ground pork fat added?  Somebody suggested (somewhere) maybe a little ground oats?
     
  6. chefbillyb

    chefbillyb

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    Hi TCL, If you saw fat in the pan white cooking and it was browning nicely, then you are fine. Over cooking will dry out the inside of the sausage and make it hard. I would brown on one side turn over and really watch that its not over cooked. In most cases 20% fat is needed, I just eye balled mine. I put in 2 tblsp of Pure Maple syrup and 8 Tblsp of ice water while it was mixing in the blender. I started out with loose ground meat, if you bought yours it may have been to dense to begin with...................
     
  7. chefbillyb

    chefbillyb

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      I did a better  taste and texture taste on the sausage patties this morning, I need to alter the spice a bit and maybe add some chopped sage. I am tasting some heat from the cayenne pepper, I will cut that back to a 1/8 tsp............I will try using less water and increasing the pure maple syrup to 4 Tblsp, I may also rethink the fennel seed, I need to do my taste tests on that taste..The texture of the sausage was real good, easy to cut with a fork, juicy on the inside...........Texture wise it was perfect...........Taste wise, it was great while eating it with a apple sauce and cinnamon waffle and maple syrup ( To me maple syrup and apples with sausage is a great marriage) ............I just need to alter some of the spices and its a winner................The grd pork I froze in 1lb bags, they were ground and in loose pieces, they would need to be mixed with something else. I made this to be mixed with ground beef to make stuffed cabbage, stuffed peppers and meat loaf. When I combine those I add a binder so they will just add a different flavor and a bit more fat....................take care..............I will post the sausage recipe and amounts.

    Maple country sausage

    1 1/2 lbs of gnd sausage

    2 tblsp pure maple syrup

    1  tblsp kosher salt

    1 tsp blk pepper

    1/4  tsp cayenne

    1 tsp gnd dry mustard

    1 tblsp roast fennel seed

    1 tblsp thyme

    8 tblsp of ice water
     
  8. thesoupnazi

    thesoupnazi

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    My God....how did I miss this?????

    You made me sweat with those pics!!!!   /img/vbsmilies/smilies/chef.gif
     
  9. maryb

    maryb

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    Over handling/packing while making patties makes for tough sausage too