Wednesday, August 20, 2014

Recipe Archive: Maple Breakfast Sausage

from Home Sausage Making by Susan Mahnke Peery and Charles G. Reavis.

The perfect accompaniment to pancakes or French toast, these sausages have the subtle sweetness of maple syrup accented with sage and mustard.


3 pounds lean pork butt or shoulder
1 small onion, chopped (about 1/2 cup)
1 tablespoon kosher or coarse salt
2 teaspoons dried sage
1 teaspoon dry mustard
3/4 teaspoon freshly ground black pepper (fine grind)
1/4 cup pure maple syrup
2 tablespoons milk

Artwork: Maple Breakfast Sausage
Recipe Archive
Farm Kitchen

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