Maple Sausage Made Easy

Loren Zumwalt


I get a kick out of learning how to 'Make my own' anything. I hope this one comes in handy for you. My family loves this sausage with pancakes and more maple syrup for breakfast. It also works very nicely in sausage and egg breakfast burritos.

pinch tips: Perfect Bacon Every Time


5 lb
80% lean boneless pork shoulder
2 Tbsp
kosher salt
1 Tbsp
fine ground pepper
1 1/2 Tbsp
fresh rubbed sage
1 large
finely chopped onion
1/2 c
real maple syrup
1/2 c
ice water

Directions Step-By-Step

Trim the pork, cut it into 1 inch cubes, and grind it through the fine plate of your meat grinder.
Mix the spices with the ice water
Combine the spices and onions and maple syrup with the ground meat and mix very thoroughly for at least 2 minutes
Stuff into small sheep casings, 3/4 inch collagen casings, or make into patties.
Like all other fresh sausages, this recipe needs to be cooled as soon as it is done. It can be kept in the refrigerator for 2-3 days or in the freezer for up to 3 months.

About this Recipe

Course/Dish: Meat Breakfast