Homemade Maple Flavored Breakfast Sausage Recipe

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homemade maple flavored breakfast sausage recipe

The plan was to purchase breakfast sausage from the store but it was all frozen and I didn’t have the time to let thaw out so I decided to put my own together. I purchased the ground pork for this recipe but you could easily grind your own if you have a grinder available. Whenever I do this I try and make a little extra so I can freeze some of the sausage. This recipe is mildly seasoned so you might want to add the cayenne pepper to taste if you want to turn up the heat a little bit. Fresh homemade breakfast sausage is a nice treat and it’s not as hard to make as you think; give it a try.

Homemade Maple Flavored Breakfast Sausage Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: makes 16
Ingredients
  • 2 pound of ground pork
  • 1 tablespoon maple syrup
  • 1 teaspoon garlic powder
  • 2 teaspoons dry sage
  • 1½ teaspoons course ground black pepper
  • 1 teaspoon salt
  • 11/2 teaspoon dried thyme
  • ⅛ teaspoon cayenne pepper (or to taste)
  • 2 tablespoons butter
Instructions
  1. In a large bow starting with the ground pork mix all the ingredients together except for the butter. (Using your hands work best for this)
  2. Form the bulk sausage into patties and cook in butter until browned and done. (Internal temperature of 145F.)
  3. Makes 16 depending on size

Adapted from Cooks Country

Homemade Sweet Italian Sausage recipe

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Homemade Sweet Italian Sausage recipe

It has been  many years since I have made my own sausage, so I started a category for sausage making a couple of months ago. Breakfast Sausage ; I forgot how good the fresh sausage is. My wife said, “Wow this is really good you could sell a lot of this”. Well I think she forgot that that is exactly what we use to do, except at that time, we used a venison and pork combination because we processed venison for the hunters. This Homemade Italian Sausage recipe has a good blend of seasoning that works for wild game, pork or beef. Venison is kind of dry so I usually use a 50/50 combination of venison, and pork butts, but you can mix the combination up to suit your taste. You can link your sausage by purchasing casing from your local market. If you can’t locate them in the meat counter ask the meat department- they can order them for you. I like to spit the sausage up a little bit so I have some links, and some bulk Italian sausage in the freezer. If you decide to make links you will need 32-35mm hog casings along with a sausage stuffer, or an attachment for your grinder. (Most home electric meat grinders come with the attachment)

Homemade Sweet Italian Sausage recipe
 
Prep time
Total time
 
Author:
Recipe type: Main
Cuisine: Italian
Serves: Makes 5 pounds
Ingredients
  • 5 pounds of pork butts or (pork and venison combination)
  • 2½ tablespoons of canning or pickling salt
  • 8 ounces of ice water
  • 1½ teaspoons fennel seed (optional)
  • 1 teaspoon coarse black pepper (fresh ground)
  • 1 teaspoon garlic powder
  • 1½ teaspoon sugar
Instructions
  1. Cut the meat up to fit the size of your grinder. If you are using a combination of different kinds of meat, like wild game and pork, mix the meat together before grinding.
  2. Grind the meat through a 1/ 4 or 3/ 8 inch size plate.
  3. In a medium size bowl, starting with the water, combine all the ingredients. Using your hands or a meat mixer, mix the seasoning into the meat until thoroughly combined.
  4. Note about hog casing-they may be packed in salt, so thoroughly rinse them, and flush them out with cold water before stuffing.
  5. Place the sausage casing over the stuffing horn, and then stuff and link. Take out what you need fresh and freeze the rest.

 

Homemade Sweet Italian Sausage recipe Homemade Sweet Italian Sausage recipe

Homemade Sweet Italian Sausage recipe Homemade Sweet Italian Sausage recipe

Homemade Sweet Italian Sausage recipe

Homemade Breakfast Sausage Recipe

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Homemade Breakfast Sausage Recipe 

This is so easy to do I’m surprised more people don’t make their own sausage. I you have ever cooked sausage and as an end result had to drain a lot of grease out of the bottom of the pan it leaves you wondering exactly what were the ingredients in the sausage. For sure the store is going to use as much fat as they can legally use, and if they think they can get away with it even more. You can make a high quality sausage using 100 percent pork butts, and chances are it will be much better tasting, and healthier, then what you can buy from the store, plus you will have the advantage of knowing exactly what’s in it.

This Homemade Breakfast Sausage Recipe is a simple, basic recipe. I use a table top electric grinder to grind the pork, however if you don’t have one, I think a hand grinder would work out fine. Also if you find a pork butt roast in the meat counter you really like; most stores will grind them for you. (3/16 inch coarse grind) don’t skip the ice water in this recipe it will keep the meat cold and blend the seasoning. I also recommend keeping the pork as cold as possible; it should be chilled in the 32 to 35 degree range F.

This recipe is for 10 pounds, sometimes I will cut it in half to make smaller amounts, and freeze what I don’t use. If you have a stuffer attachment you can stuff the sausage into 28-30mm hog casing, or 22-24 lamb casing, or use it as bulk sausage such as I did for the biscuits and gravy picture above. Here is a link for my biscuits and gravy recipe on this site.

If you have never made your own Breakfast Sausage before give it a try. You’ll save a little bit of money by making your own, and will have the satisfaction of knowing exactly what’s in it. Enjoy

Ingredients

5 tablespoons kosher or canning salt

1 tablespoon ground white pepper

2 tablespoons rubbed sage

1 teaspoon ginger

1 tablespoon nutmeg

1 tablespoon thyme

1 tablespoon hot red pepper (optional)

1 pint ice water

Directions

1. Mix all the dry ingredients in a bowl, add the ice water and mix thoroughly. Pour over the ground pork and mix until all the spices are evenly distributed.

grinding pork ground pork sausage

2. Refrigerate immediately.