Breakfast Sausage With Maple Syrup
"What nicer thing can you do for somebody than make them breakfast?" Anthony Bourdain
Breakfast sausage is an American invention, we think, and its distinctive character comes from a touch of maple syrup. It is wonderful as links or patties.
Makes. About 4 pounds or 12 (5 ounce) sausage patties or links
Takes. About 40 minutes
3 pounds pork shoulder muscle trimmed and cut into 1" cubes
1 pound pork shoulder fat trimmed and cut into 1" cubes
1/4 cup Meathead's Memphis Dust
1 tablespoon dried sage, crumbled
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon hot red pepper flakes
1 teaspoon garlic powder
1 1/4 cups of real maple syrup
1/2 a green jalape–o, seeds removed and minced fine
Optional. About 6' of pork casings.
About the maple syrup. Try to use real maple syrup. It is expensive, but worth it. Grade B is dark and flavorful, so that makes it our preference.
1) Before making sausage, please familiarize yourself with best practices as described in our article on The Science Of Sausage Making.
2) Slice the meat and fat into cubes removing gristle and sinew. Place it on a plate or pan in the freezer, along with the grinder parts that will contact the meat. Leave it there for about 20 minutes until it is firm but do not let it freeze. This makes grinding easier.
3) Grind it with a 1/4" die. Mix in the other ingredients.
4) Pinch off a small piece of the sausage and cook it in a frying pan let it cool and taste to see if the seasoning is to your taste. Form it into patties, meatballs, skinless tubes, or encase it in hog casings, or if you want smaller links, lamb casings. You can then grill or smoke it, or store it in the fridge for about 5 days or in the freezer for about a month.