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Maple Flavored Breakfast Sausage Recipe

If pork isn’t an option at your house, maybe your cholesterol is too high––no sweat! You can still make great tasting maple sausage from lean and economical chicken. It’s the combination of sage and dry mustard interacting with the subtle sweetness of pure maple syrup that gives this sausage its appealing flavor. For more recipes and info check out the Sausage And Jerky Makers' Bible

5 lbs chicken thigh meat with skin (2.27 kg)
2 1/2 tbsp table salt (54.8 g)
1/2 tsp cayenne pepper (1.1 g)
1/2 tsp nutmeg (1.0 g)
1 tsp ground cinnamon (2.2 g)
1 tsp dry mustard powder (2.3 g)
1 1/2 tbsp rubbed sage (5.85 g)
1 cup pure maple syrup (249 ml)
22-24mm prepared sheep casings

1. Chill chicken thighs to 34°F (1°C), grind one time through a 1/4” (6mm) plate.
2. Combine ground chicken with remaining ingredients in a large bowl; mix well until mixture is sticky and batter like.
3. Do a taste test by cooking a small thin patty, cool patty briefly, taste, add additional seasonings if desired.
4. Stuff the seasoned sausage batter into prepared 22-24mm sheep casings; twist into 4” (10.2 cm) links.
5. To use bulk style, stuff meat batter into poly meat bags or shape the batter mixture into equal size patties.
6. Pan fry, grill, broil or bake fresh sausage at medium heat until it’s brown on the outside and no longer pink inside.*
7. Refrigerate up to 5 days or vacuum seal and freeze up to 6 months.

Note:
*The USDA suggests cooking fresh sausage to an internal temperature of 160°F (70°C) when checked with a quick-read thermometer. It takes about 10 seconds for the temperature to be accurately displayed with this unit..

Hunters may use venison in place of the pork butt to produce maple flavored breakfast sausage. Use 75-80% lean venison trim to 25-20% pork fat.


If you prefer to use a synthetic casing in place of a 22-24mm natural casing, you may stuff the sausage batter into a 22mm clear collagen casing.


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