Sausage is definitely something that is on my list of “Never Buy Again Foods”:
Most store-bought sausage rolls contain all sorts of icky things like MSG or corn syrup. Sausage is super simple to mix up at home, so there is really no reason to buy the store-bought versions with all the added junk…
We acquired a large meat grinder a couple years ago, which has definitely been worth the investment as we process our own deer, antelope, beef, and hogs.
When we cut up our hogs this winter, it was a crazy-insane day, so I didn’t have a chance to season any of the sausage as we went. Instead, we just ground up the meat scraps and fat and put them in one pound packages. I’ve been seasoning it as I need it, which has given me the chance to try a bunch of different sausage recipes, and *ding ding ding* we have a winner folks!
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Savory Maple Breakfast Sausage
Adapted from the book Home Sausage Making by Charles Reavis
You Will Need:
- 3 pounds of ground pork (or ground turkey, venison, beef, or antelope will work. Just keep in mind that sausage usually has a higher fat content, so regular burger will tend to be on the drier side.)
- 1 small onion, minced very finely
- 1 Tablespoon sea salt
- 2 teaspoons dry, ground sage
- 1 teaspoon dry, ground mustard
- 3/4 t. black pepper
- 1/4 cup real maple syrup (not the caramel colored, high-fructose stuff!)
Mix all of the ingredients together in a large bowl. I just use my hands– it’s messy but effective.
If you like, you can stick it in the fridge for a couple hours to help the flavors develop, or, you can use it right away.
There are several mouth-watering ways to use your wonderful lump of seasoned pork:
1. Cook it up as you would ground beef and add it into soups, skillet meals, breakfast burritos, or casseroles.
2. Shape it into a log, wrap it tightly in plastic wrap, and store in the fridge for up to a week (or place in freezer for later). Slice off a patty when you need it.
3. Shape into individual patties to freeze or fry up.
I’ve personally been enjoying option #3.
I got this nifty set of biscuit cutters off of Amazon, and I found that they work wonderfully for cutting out sausage patties as well as homemade biscuits. (Especially if you plan to slap your sausage patty between two halves of a homemade Buttermilk Biscuit. Oh yeaaah…..)
They are easy to fry up when we are in the mood to have breakfast for dinner, and I also made up a batch of these DIY McMuffins to stick in the freezer. The possibilities are endless!
Other Sausage-y Ideas:
- Make sausage potato soup for a cold winter night.
- Whip up breakfast burritos using crumbled sausage, and wrap in a warm homemade tortillas
- Have pizza night with homemade pizza topped with maple sausage crumbles (and mushrooms and black olives!)
- Smother my buttermilk biscuits with homemade sausage gravy