Ingredients
Method
- Prep. Before making sausage, please familiarize yourself with best practices as described in our article on The Science Of Sausage Making.
- Slice the meat and fat into ½ inch (1.3 cm) 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.
- Combine the dry ingredients in a bowl. Toss with the meat. Grind it with a ¼ inch (6.4 mm) die. Mix in the jalapeño and maple syrup.
- Pinch off a small piece of the sausage and cook it in a frying pan, then 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.
- Serve. Once done, you can grill or smoke it, or store it in the fridge for about 5 days or in the freezer for about a month.
Notes
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.
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.