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.
Maple Breakfast Sausage Recipe
5 lbs chicken thighs w/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. Grind chicken thighs w/fat/skin one time through a 3/16” grinder plate.
2. Combine ground chicken and remaining ingredients, mix/knead well until the mixture is sticky and batter like.
3. Taste test by pan frying a small thin patty, cool patty briefly prior to tasting, add additional seasonings if desired.
4. Stuff the seasoned meat batter into prepared 24-26mm sheep casings; twist into 4” (10.2 cm) links.
5. To use bulk style, stuff meat batter into poly meat bags or you can shape the batter into equal size patties.
6. Pan fry, grill, broil or bake at medium heat until well browned and no longer pink inside.
7. Refrigerate up to 5 days or vacuum seal and freeze up to 1 year.
Hunters may use venison in place of the chicken to produce maple flavored breakfast sausage. Use 75-80% lean venison trim to 25-20% pork fat.
*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.
For more fresh sausage recipes and more sausage making information go to Sausage And Jerky Maker's Bible.