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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 lineup:

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!
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Jarhead, thanks for the wonderful layout with pics. Very detailed and this will make it easy for me to try it. Where do u get your bags for the sausage?

I have the Kitchen Aid Meat grinder attachment, will that do? Also, I have the stuffer attachment, been anxious to take them out of the packaging for the 1st time. I am guessing that the natural pig casing will do, I've had them in the freezer for a while.
You are most welcome Vicki.

I got the bags from Butcher & Packer Supply. (I would give you the link, but I don't think that is allowed here)
Yes, hog casings will work. That's what I wanted to do originally, but all I had was 35 mm. I wanted them a bit smaller, like 26-28. It looks like sheep casings are the only ones available in that size.

I have never used or seen the KA grinder and stuffer. I have read that they will work fine providing 1)the meat is cold, almost frozen, 2) the meat is cut into small cubes, like stew meat, 3) the head, grinder and meat are kept cold, 4) grind and stuff with one time through it.

To cure the cubes, I would let them set, covered at least overnight in the fridge. Give em a stir ever now and then. Take them out and put em in the freezer until almost frozen and stuff and grind on one pass. Use your largest size plate.

Defrost your casings and soak in lukewarm water for about 30 minutes or so, rinse off the salt and soften them. A little trick, is to get some water inside the casing to form a 6" long bubble. This does 2 things, it rinses the inside and lubricates it and makes it slide on the horn easier.

My horn will hold 25' and I measure out that amount (approx) and put in a bowl. Move the bowl to the horn and work from there, using fresh rinse water to keep it moist and for the water bubble inside. Spray the horn with veggie oil to coat it.

Once you get it on the horn, start your grinder to fill the auger and horn up. In your case, this would be a great time to check your seasonings. Fry up a test patty. In fact I would do this before before putting the casing on the horn. Don't want it to dry out.

Pull off about an inch of casing and tie off with butcher's string. Grind away, being careful not over stuff and cause a blow out.

When you get your casing stuffed, lightly pinch it into serving size links. To make the links, twist away from you 3 or 4 times and the next link toward you 3 or 4 times. Repeat. Tie off the end with string.

Air dry on a rack about an hour or two.
Then snip the links off and vacuum pack for fresh sausage or leave whole if smoking for a ready to eat sausage.


Let me know if you have any questions.

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