• 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.