Recipe By: ©2000 eric villegas
Ingredients:
2 lbs. pork butt, cut into 1/4-inch pieces
1/2 lb. bacon, cut into 1/4-inch pieces
2 teaspoons sea salt
1 1/2 teaspoons black pepper, freshly ground
3-4 teaspoons fresh sage leaves, finely chopped
1 tablespoon maple sugar, preferably from Michigan
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon red pepper flakes
Directions:
Combine the pork with all other ingredients in a bowl and blend. Chill for at least 1 hour or preferably overnight.
Using the fine blade of a grinder, grind the pork mixture.
The bulk sausage at this point can be used as is or:
formed into 1-inch rounds
filled into sausage casings for links
Notes:
You can substitute pure pork fat or fat back in place of the raw bacon in this recipe. I have found using a high quality smoked bacon gives the sausage a pleasant smoky flavor without the added steps of cold smoking the sausage.
3 Comments
Just love your show. I catch it on Public TV13 in Marquette. Your website is on my favorite list. I'm looking at the recipe I saw today, which is the breakfast sausage. Amongst the ingredients is maple sugar. What would be the difference between maple sugar and maple syrup?
The biggest difference between maple syrup & maple sugar is the moisture. Syrup is about 66% sugar, with the remainder being water. (maple sap on the other hand starts out at 2-5% sugar and the rest water. The water is boiled out to concentrate the sugars.) To get sugar, you keep boiling the water out of the syrup so that the sugar concentration becomes higher. Eventually, it crystalizes and becomes maple sugar, with a water content
Ooops…I got cut off. Maple sugar is only about 8% water I believe (so 92% sugars and solids). It also contains a good bunch of potassium, calcium, & Vitamin A. This site has lots of good info: http://www.answers.com/topic/maple-syrup. If you use syrup in a recipe rather than sugar, you are adding a lot of extra water to the recipe that you have to adjust for.
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