Maple Sausage Start To Finish Single Grind Recipes

MAPLE SAUSAGE

Steps:

• COMBINE ALL INGREDIENTS IN MEDIUM SIZE BOWL.
• CHILL FOR AT LEAST 1 HOUR OR OVER NIGHT.
• FORM INTO PATTIES ABOUT SIX.
• FRY UNTIL NO LONGER PINK IN THE MIDDLE, BUT DON'T OVER COOK.

MAPLE BREAKFAST SAUSAGE

Steps:

• Mix pork, maple syrup, sage, salt, fennel seed, red pepper flakes, garlic powder, onion powder, and anise seed in a large bowl until evenly blended. Shape pork into small patties.
• Heat olive oil in a large skillet over medium heat; fry patties in batches until pork is browned and no longer pink in the center, 4 to 5 minutes per side.

BREAKFAST MAPLE SAUSAGE

Steps:

• Hand-trim fat from the outside of meat to your desired fat preference.
• Grind the meat with a fine grinding plate.
• After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.
• Stuff by hand or by using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean) plate). If you wish, You can also form patties without casings.

MAPLE SUMMER SAUSAGE

Steps:

• Slice summer sausage into 1/4" rounds - remove plastic coating from around sausage after you slice as it is easier that way.
• Heat butter into large skillet completely coating bottom.
• Add syrup, slightly stir and let sit on medium heat until bubbling slightly.
• Place rounds into pan and let cook 3-4 minutes until bubbled up (like bologna) and a rich red color on bottom, turn and cook other side, they may not bubble back the other way but 3-4 minutes should be good.
• Remove from pan onto plate, twisting them over the pan to get rid of any excess syrup.
• Enjoy!

BLACK PUDDING - BLOOD SAUSAGE (NO CASINGS)

Steps:

• Place the bread cubes to soak in the milk in a warm oven, taking care not heat the milk beyond blood temperature.
• Have the blood ready in a large bowl, and pour the warm milk and bread into it.
• Stir in the cooked barley.
• Grate the beef suet into the mixture and stir it up with the oatmeal.
• Season with the salt, pepper and mint.
• Have ready 2 or three large roasting pans. Divide the mixture between them that they are not more than 3/4 full.
• Bake at 350F for about an hour or until the pudding is well cooked through.
• Keep in the refrigerator.
• When ready to cook, cut into squares and fry in bacon fat or butter until heated through and the outside is crisp.