I am sure I’ve posted the recipe for Homemade Maple sausage before but here you have it again. Last weekend we made and froze 10 pounds. It’s an excellent breakfast sausage, and adds a subtle touch of sweet to a savory ground-meat casserole.
Be sure to use REAL maple syrup. See here for more detailed instructions on how to roll the sausage logs.
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HOMEMADE MAPLE SAUSAGE
Makes 1 lb, easily multiplied
1 lb ground pork
3 Tbsp maple syrup
1 tsp curing salt (like Morton’s Tender-Quick)
½ tsp Accent
¼ tsp coriander
Combine all ingredients, mixing well, and form into a log. Mixture will be very sticky. Wrap in plastic wrap sprayed with cooking spray and refrigerate 24 hours. Use or freeze.