Yeah I know, another recipe for sausage today.
I had 6 packs of 4.4 pounds of ground pork butt in the freezer that was taking up too much room.
Sooo, it was sausage day. Sorry, these didn't go on the smoker, but next time they will. How about a Maple Breakfast Fatty? Hmmmm.
8.8 pounds ground pork butt (1/2" grind)
1-2/3 cup Maple Syrup (the REAL stuff)
2 Tbsp + 2-1/2 tsp salt
2 Tbsp cayenne pepper (60K Spice Barn) (Less, if you're a WUSS)
1 Tbsp + 1-1/2 tsp MSG (such as Accent) (optional)
2-1/4 tsp coriander
The method to my madness:
Combine all ingredients in a medium bowl. Form the sausage into patties and cook in a skillet over medium heat until brown. Makes 9 pounds of sausage.
Bulk pack into 1# packages. Refrigerate (max 3 days) or freeze.
If I can find small hog casings, I will smoke some Breakfast Links. The only ones I have are 35 mm.
Add 1 tsp of Cure #1 per 5 pounds for stuffing and smoking sausage links.
The "Test Patty"
8 pounds for the freezer and 1/2 pound for breakfast tomorrow.
I wanted to add a bit of Bourbon in the mix, but it was wet enough. Next time I'll reduce maple syrup and bourbon, before hand to 1-2/3 cups.
Note to Self: I need to order more Cayenne.
Thanks for lookin'. Enjoy!