Maple Sausage
Maple Sausage recipe is made two ways, as breakfast sausage and stuffed into links and smoked. Once you try making your own sausage, you’ll never go back to store bought.
We have a lot of wild hogs that roam through our ranch. They can cause so much damage to the land and it has become a huge problem in our area. We have trapped a few and figured out that the smaller ones are great for making sausage.
PIN IT TO PINTEREST NOW!
If you aren’t into hunting wild pigs, pick up a pork shoulder or pork butt next time they are on sale. Making your own sausage is a great way to get just the flavor combination that you like.
How to Make Maple Sausage:
- Cut pork into chunks.
- Run through the grinder with the coarse setting.
Combine the spices:
- rosemary
- garlic powder
- black pepper
- kosher salt
- dry mustard
- onion powder
- chili powder
- ground sage
- red pepper flakes
- Mix into ground pork. Stir in maple syrup and 1/4 cup olive oil.
- Run mixture through grinder once more with fine setting.
To Make Maple Breakfast Sausage:
- For breakfast sausage patties, divide into one pound sections and place in a zip top freezer bag. Remove excess air and flatten. Seal and freeze up to 4 months.
- Thaw in refrigerator and form into patties.
- Cook for 4 minutes per side in a skillet over medium- high heat, until internal temperature reaches 165°.
For Smoked Sausage:
- Rinse casings and place on sausage stuffer. Stuff with seasoned ground pork mixture. Tie ends.
- Prepare smoker to 300° with pecan or hickory wood for the best flavor.
- Place sausage links onto smoker and smoke for 1 hour or until desired level of smoke is reached and internal temperature is 165°.
- Allow links to cool. Place in freezer bags to freeze or refrigerate until ready to serve. Smoked sausage can be refrigerated for 3 days or frozen up to 4 months.
Remove casings and stir into Quick Smoked Sausage and Potato Soup or a stew like Dublin Coddle, or serve it up on your next charcuterie board.
Ground sausage has endless possibilities, one of our favorites is to make Grilled Sausage Stuffed Zucchini. It makes a great weeknight dinner and is really special when made with homemade sausage.
Rather you smoke this maple sausage or just fry it up into patties, you are going to love it. There’s so much flavor and the texture is perfect. Smoking the sausage does take a bit of extra effort but the outcome is worth the effort.
We have made several batches of homemade sausage using a venison and pork combination and also store bought pork to make andouille. It is a pretty simple process with amazing results.
FOLLOW OUT GRILLING ON SOCIAL MEDIA
FACEBOOK * PINTEREST * INSTAGRAM * TWITTER
If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!
Maple Sausage
Ingredients
- 4 pounds pork shoulder or pork butt
- 2 tablespoons fresh rosemary or 1 tablespoon dried
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 2 teaspoons kosher salt
- 2 teaspoons dry mustard
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon ground sage
- ¼ teaspoon red pepper flakes
- ½ cup real maple syrup
- ¼ cup olive oil
Instructions
- Cut pork into cubes.
- Run through a meat grinder on the coarse setting.
- Combine rosemary, garlic powder, pepper, salt, mustard powder, chili powder, sage, and red pepper flakes together.
- Mix into ground pork with maple syrup and olive oil.
- Run mixture through meat grinder once more using the fine setting.
To Make Maple Breakfast Sausage:
- Divide ground sausage into one pound portions and place in zip top freezer bags. Flatten and squeeze out air. Seal and freeze up to 4 months.
- Thaw frozen sausage in refrigerator. Form into patties and cook in a skillet over medium- high heat 4 minutes on each side or until internal temperature reaches 165°.
To Make Smoked Maple Sausage:
- Rinse casings well. Using a sausage stuffer, fill with ground pork mixture.
- Tie ends and roll into a spiral. Place on a clean baking sheet while you prepare the grill or smoker to a 300° fire with pecan or hickory wood.
- Place sausage links over indirect fire and cook with the lid closed 45 minutes to one hour or until desired smoke level is reached and internal temperature has reached 165°.
- Remove and allow to cool. Store in a zip top bag in refrigerator up to 3 days or in freezer bags for up to 4 months frozen.
- Thaw in refrigerator. Remove casings and add to your favorite soups, stews or charcuterie boards.
Nutrition
