WILD GAME SUMMER SAUSAGE RECIPE
There are three main reasons I love summer sausage. First, it's virtually indestructible. You can bring it along on backpack hunts and camping trips without having to worry about it going bad or getting crushed inside your backpack or cooler. Second, I love it because it's flavored heavily enough to...
Provided by Steven Rinella
Number Of Ingredients 13
Steps:
- While keeping everything ice cold (see methods for fresh sausage), combine the game meat, pork fat, and all of the other ingredients except for the Fermento, water, and casings in a large bowl.
- Mix to combine with your hands. Work in small batches if you need to, and don't be afraid to throw the meat back in the fridge or freezer, or into a cooler with ice, to get chilled again.
- Using the 1/4-inch plate on your grinder, grind the meat mixture into the bowl set over ice.
- Change out the grinder plate to the 3/16-inch plate and pass the mixture through the grinder again.
- Meanwhile, dissolve the Fermento in the water and stir with a spoon.
- Add to the ground meat mixture and again mix with your hands, or throw the meat mixture in the bowl of a standing mixer and mix on low, until it's all incorporated.
- Press a piece of plastic wrap over the surface of the meat, making sure there are no air bubbles. Then wrap the bowl with a second layer of plastic wrap and set it in the fridge for 2 days to ferment.
- Make a little test patty and cook it up in a sauté pan to be sure you got the seasonings right. Adjust them if you didn't. Then, using a sausage stuffer, stuff the sausage into the casings.
- Let the stuffed casings rest in the fridge to dry out for 1-2 hours.
- While the stuffed sausages are resting, soak a panful of applewood chips for 20 minutes.
- Preheat the smoker to 112°-130°.
- Set the pan of chips in the smoker. Lay or hang the sausages in the smoker.
- Smoke for about 60 minutes at this temperature, then raise the temperature to 180°.
- Smoke until the internal temperature reaches 150°, which will probably take 2-3 hours, depending on your particular smoker and the ambient temperature.
- Keep refilling the pan of apple wood chips as they get low.
- When the sausages are done, let them hang at room temperature for 1 hour to cool, then wrap well and refrigerate. They can be frozen for several months.
MAPLE-GLAZED SAUSAGES
Steps:
- In a large skillet, brown sausage links. In a small bowl, combine the syrup, brown sugar and cinnamon; pour over sausages. Bring to a boil. Reduce heat; simmer, uncovered, until sausages are glazed.
Nutrition Facts : Calories 247 calories, Fat 11g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 283mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.
MAPLE BREAKFAST SAUSAGE
This classic recipe will come together in the time it takes to make a frittata or a stack of pancakes for brunch. You could also try frying the patties in a cast-iron pan alongside eggs in a hole. As the maple-and-sage-tinged fat renders out of the sausage, the bread will thirstily absorb it. You might even want to drizzle a tiny bit more syrup over the whole thing as you sit down to eat, so that each bite of sausage, bread and runny yolk has the perfect blend of savory and sweet. Be sure to use ground pork with enough fat or you'll end up with dry, flavorless hockey pucks. Twenty percent by weight is a good ratio, though 25 doesn't hurt. If the ground pork available to you is too lean, ask the butcher to replace two ounces or so of the lean meat with ground pork belly or bacon. For variations on the sausage, check out these recipes for Italian fennel sausage and Nem Nuong, Vietnamese sausage.
Provided by Samin Nosrat
Categories breakfast, sausages, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Line a baking sheet with parchment paper; set aside.
- Finely crumble the sage into a large bowl. Add salt, black pepper, nutmeg, coriander and cayenne to the sage, and stir to combine. Add pork and syrup to the spice mixture.
- Using your hands, mix thoroughly for 1 full minute, until the pork begins to appear tacky and sticks to the palm of your hand.
- Heat a cast-iron pan over medium heat. Use a heaping tablespoon of pork mixture to make a small, thin sausage patty. Add a teaspoon or so of olive oil to the pan. and cook the patty for 2 to 3 minutes on each side, or until cooked through. Taste, and if needed, add salt or any other seasonings to the uncooked sausage mixture, and mix to combine.
- Divide and form the remaining sausage into 8 2 1/2-inch patties, placing them on the prepared baking sheet as you go. Cover, and refrigerate for 30 minutes to allow the flavors to come together. (Patties can be made ahead and covered and refrigerated or frozen at this point until ready to use.)
- To cook, wipe out cast-iron pan, and return it to medium heat. Add 1 tablespoon olive oil. When it shimmers, add patties in a single layer, leaving space between them. Cook 3 to 4 minutes per side, or until browned on the surface and just cooked through.
- Drain sausages on paper towels. Serve hot.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 14 grams, Carbohydrate 4 grams, Fat 26 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 283 milligrams, Sugar 4 grams
MAPLE BREAKFAST SAUSAGE
Homemade breakfast sausage made with ground pork and seasonings. Great cooked in crumbles for biscuits and gravy, or in patties for breakfast sandwiches or eggs benedict. I like to premake a large batch and freeze the patties, then just take out a few the night before.
Provided by Melissa
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 20m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 5.9 g, Cholesterol 61.3 mg, Fat 14.9 g, Fiber 0.4 g, Protein 17.1 g, SaturatedFat 5.2 g, Sodium 630.6 mg, Sugar 4.3 g
MAPLE SAUSAGE
Make and share this Maple Sausage recipe from Food.com.
Provided by crazymom
Categories Breakfast
Time 18m
Yield 6 serving(s)
Number Of Ingredients 6
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 SAUSAGE PATTIES
Maple syrup, sage, thyme and a little liquid smoke give a delightful flavor to these homemade sausage patties. They're always a treat, but especially alongside pancakes or French toast. -Margaret Eid, Huron, South Dakota.
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, mix maple syrup, salt, spices and, if desired, liquid smoke. Add the pork; mix lightly but thoroughly. Shape into eight 2-1/2-in. patties. Refrigerate, covered, at least 1 hour. , In a large skillet coated with cooking spray, cook patties over medium heat until a thermometer reads 160°, 4-6 minutes per side.
Nutrition Facts : Calories 128 calories, Fat 8g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 177mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein.
SWEET MAPLE SIMMERED SAUSAGES
One of my favorite things for breakfast is sausage biscuits dipped in syrup, thanks to my daddy. :) So one night I thought instead of having to dip my sausage why not just cook the sausage in the syrup. And it came out great! The sweetness of the syrup and saltiness of the sausage just pair together so well. Hope you try and enjoy!
Provided by Victorya Richard @Victorya79
Categories Meat Breakfast
Number Of Ingredients 2
Steps:
- Slice the sausage into disks.
- Add to a large skillet and pour in the maple syrup. Bring to a boil.
- Reduce heat to low and simmer uncovered for 20 minutes.
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