Yup, I’ve looked through past posts but maybe someone has something new.
Looking to make some bulk pork (25 lbs or so) breakfast sausage in Pattie form. I do like a maple flavor but anything good will work. Who’s got a killer recipe?
I just did 30 pounds of back country maple venison sausage. Nothing secret about it. I do add real maple syrup as well as fresh cayenne. The small bite of heat is what makes it great. My kids love it.
Yup, I’ve looked through past posts but maybe someone has something new.
Looking to make some bulk pork (25 lbs or so) breakfast sausage in Pattie form. I do like a maple flavor but anything good will work. Who’s got a killer recipe?
For straight pork I use Waltons.com seasonings for 25 pound batches. This makes a super good breakfast sausage…. http://www.waltons.com/holly-regular-pork-sausage-1-best-seller/
And this makes a nice maple product…. www,waltons.com/maple-flavored-pork-sausage-seasoning/
I’ve done 25 pounds of the Holly blend every fall as soon as I am done with the deer sausage for the last ten or twelve years. A grandson did the maple mentioned and gave us a couple 1 pound chubs to try. I liked it, Ma wasn’t to keep on it. But that Holly blend, we eat the heck out of that.
Walton’s Blue Ribbon bratwurst seasoning is a killer too if doing straight pork.
Click the link below. Add a couple of packs of sheep casings and you’re in business. We use this seasoning every year and it is absolutely killer.
https://waltons.com/holly-regular-pork-sausage-1-best-seller/
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This is sausage legend Eldon Cutlip recipe
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Turned it around
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the frabonis breakfast sausage seasoning is incredible. We use that and then just add real maple syrup
I have a smoked spicy maple sausage recipe (that I use for venison), that is LIGHTS OUT! But it’s a cured and stuffed sausage – I do it in rings with pig casings.
If interested, let me know!
Otherwise, straight up Lem breakfast sausage mix from Fleet Farm is really good, and you can add maple syrup or maple flavoring (if using syrup use real maple syrup, not corn syrup-based artificial crap). I make it 5 lb batches, patty them up, cook, bag and freeze them. Easy to warm up and throw on an English muffin with egg and cheese for a quick breakfast.
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