PWE Maple Sausages

Discussion in 'Sausage' started by disco, Mar 6, 2016.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I ran out of breakfast sausage. I bow my head in shame.

    It was time to make more Passing Wind Estates Sausage. However, you can't not try something new from time to time. I decided to add some maple syrup to 1/2 the batch. Also, I normally only do one grind through a medium plate. This time, I ran half of it through the grinder twice to see what that would be like in a side by side.

    First, I have to give credit to my inspiration. My sausage is based on Pops Country Style Breakfast Sausage. Check out his post at:

    http://www.smokingmeatforums.com/t/73350/country-style-breakfast-sausage

    It is the definitive place to go if you want to try sausage for the first time IMHO.

    I picked up about 2 KG (4 pounds) of pork shoulder steaks. I trimmed the bones out and cut it into cubes that would fit in my grinder hopper.


    I mixed up my seasonings. The following amounts are for 1 KG, 2.2 pounds of meat.
    • 12.5 grams (0.44 ounces) salt
    • 3.1 grams (0.11 ounces) black pepper
    • 1.5 grams (0.06 ounces) fresh sage, finely chopped or 0.7 grams (0.03 ounces) dried sage
    • 0.65 grams (0.03 ounces) ground ginger
    • 1 gram (0.04 ounces) fresh thyme or 0.5 grams(0.02 ounces) dried thyme
    By the time I had cut the bones out, I had 2 KG so I doubled everything.


    I tossed the cubes in the seasonings.


    I ground the cubes through my KitchenAid grinder attachment.

    I ran half of it through a second time.


    Here is a comparison of the two grinds. The double grind is on the right.


    I added 50 ml (1/4 cup) water to the coarse grind to make regular breakfast sausage.


    I mixed it by folding it in half, pressing down, rotating 1/4 turn and repeating for 4 minutes.


    I added 50 ml of maple syrup to the double grind half.


    I did a test fry.


    All was well. I stuffed the maple sausage in casings. I left the regular sausage in bulk for use in fatties and other recipes.


    I cut the sausages into 4 inch lengths.



    That was yesterday. This morning I fried some up.



    I served it with French toast.


    The Verdict

    This was a great addition. The maple syrup gives just a touch of sweet and maple undertones. A word of warning. If you buy commercial maple sausages, they use artificial flavours to give a strong maple taste. These are flavoured with natural syrup and only have a touch of maple taste (which I prefer). If you want a strong maple taste, add maple extract (I don't recommend it).

    As for the grinds, you could tell the two apart but there wasn't enough difference that I would care about. I will continue with a single grind just because I am lazy.

    Disco
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great Disco!
    POINTS!!!!
     
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Disco, They sound and look great sir !! [​IMG]
     
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Looks good to me and I bow my head also, out breakfast sausage points Thanks for reminding me

    Richie 
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great job as always, Disco!

    [​IMG]

    Al
     
  6. ragnar

    ragnar Smoke Blower

    Disco, man, that you ran out isn't a bad thing - means it went to good use, and you were on it to fix the outage! It's all good!

    I'm definitely with you on the maple. Everything has to be maple, cinnamon, or bacon flavored all of a sudden, and it's not necessarily a good thing, 'cause it's SO overdone. Generally, I despise maple sausage because of the reason you mentioned - too much of a good thing. Real maple syrup, however, is heavenly. I'd give this a shot. Bet my ol' lady will love it, too.

    As to the double grind, for what it's worth, my experience has been that the gain is minimal unless you want to go a step further and emulsify the meat. A bit of texture can be a great thing, too. Good on you for experimenting.

    Definitely a nice QVIEW to accompany your endeavour! Plated up with some good French toast looks awesome! Points, Disco, Points!
     
  7. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That all looks awesome Disco, very nice ! Thumbs Up
     
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Case. Not only did I get points from you but SWMBO is off my case.
    Thanks, CM!
    Better get with it! Thanks for the points.
     
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks for the points, Al!
    Amen and pass the plate. I make iced tea from scratch and friends drink it and say it doesn't taste like iced tea because they are used to the flavoured sugar they call iced tea mix. People are losing the real taste of food.

    As for the grinding, I have gone towards emulsifying and have been informed by She Who Must Be Obeyed not to so I shall remain with just grinding.

    Thanks for the points!
    Many thanks!
     
  10. Nicc'd e looking sausage, I always wondered about the difference between one or two grinds sounds like I'll keep doing it the single grind way I have been doing. I have one bulk package and one package of patties left need to stock up myself...I like the idea of adding maple to the sausage. There is an Amish market around the house that sells a maple apple sausage & I am thinking about giving that a whirl.
     
  11. b-one

    b-one Smoking Guru OTBS Member

    Great looking sausage! I wonder how brining with maple would work out,you can send me samples if you need!:biggrin:
     
  12. Nice Job disco  Look great  [​IMG]

    Gary
     
  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks! I like the sound of adding apple.
    Thanks. I have tried using maple syrup in my ham brines and it adds a mellow sweet but not much maple flavour unless I inject it.
    Thanks for the points, Gary.
     
  14. tjmitche

    tjmitche Smoke Blower

    Great write up Disco. I also caught this on your blog.

    I've got a pint jar of real maple sausage harvested in Iowa trees that a good friend gave us last summer.

    Been waiting for the right opportunity to use it.  I think you just helped us decide how to put it to the best use!

    Points!

    [​IMG]

    TJ
     
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks for the points and checking out my blog, TJ! I hope the sausage turns out well for you and that you make it into a post! I love qview!

    Disco
     
  16. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Looks delicious as always! Making any more videos these days?
     
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I have been so busy over the winter that I haven't but I have had a request for a video on how to cook ribs by temperature. I will be doing that soon.
     

    I hope you are motivated to do some more posts!

    Disco
     
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I use grade 'B' syrup w/ a small cap of extract also. With the grade 'B' you get that maple taste, it great for cooking. But since its in links I don't smell the aroma so I started adding a smidge of extract which seems to work great. But now, I do love maple syurple, I have never gotten to that less is more stage with it yet.

    Looks great Disco, sure wish you lived close enough, I could bring the pot of coffee!
     
  19. Looks delicious. I'm a single grind guy myself.
     
  20. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I don't drink coffee but you would make She Who Must Be Obeyed happy!

    I am so used to cooking with maple syrup it isn't a big thing to me. I suspect it is like my reaction to molasses. I never heard of it until I was an adult cooking. Now it is a favourite ingredient.
     

Share This Page