Prep time: 1 1/2 hours (if you’re having fun with your sausages)
Makes: about 80 small patties
If you’d like to add rustic seduction to your breakfast or brunch, make this tasty venison maple breakfast sausage. We mixed our delicious dark maple syrup with herbs and spices for a delightful balance of sweet and savory.
Or make a tempting dinner of sausage and wild black rice stuffed acorn squash, baked to perfection, and finished with a maple syrup drizzle.
And just wait until you get a whiff of the mouthwatering aroma.
Ingredients
- 5 pounds venison, cut into pieces for grinding
- 5 pounds pork butt, cut into pieces for grinding
- 5 teaspoons kosher salt
- 2 ½ teaspoons black pepper
- 2 ½ teaspoons sage
- 2 ½ teaspoons thyme
- 2 teaspoons garlic
- 1 teaspoon paprika
- Sapwood dark maple syrup – 1 cup (8 oz.) per 10 lbs.
Process
Run meat through a coarse grinder.
Mix in dried spices well. Add fresh cold water or ice cubes as needed for moisture content.
Add 1/3 of the maple syrup and mix well. Do this two more times or until all maple syrup is added. Let sit for 30 minutes.
Run mixture through the coarse grinder again.
Stuff it in casing, bag it up bulk, or make patties and freeze.
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