Smoked maple sausage?

[campfire218]

I searched for quite a while and couldn't find an answer. I've made up a 10 lb batch of country sausage and want to smoke it with maple wood. I also made up a 10 lb batch of maple breakfast sausage. Was wondering if anybody has ever smoked maple sausage?

 

[chef jimmyj]

I prefer Breakfast Sausage pan fried or made into Gravy over Biscuits but there is no reason not smoke your Maple Sausage. Throw a few in during the next cook and see what you got. If you did not add a Nitrite cure to the sausages, Hot Smoke at 225*F until the IT gets to 165 and enjoy...JJ

 

[campfire218]

Thanks, yes I added cure #1

Was just more curious about the flavor. Did a separate smoke last night with just a couple of sausage links. I have bulk breakfast sausage made up for biscuits and gravy.

I cooked up a couple of links for breakfast. Most of the maple flavor is lost in the smoke. Still very good! Going to split the batch, smoke half of it, and leave the other half fresh.

 

[Michael James Belcher]

I would suggest you use a Grade B dark maple syrup or the best option is to use maple sugar made from Grade B dark syrup. It is the strongest maple flavor. www.belchersmaplesyrup.com

 

[potsieko]

What wood did you use to smoke? Maybe if you used maple wood it would help retain some flavor? I've been wanting to smoke some maple sausage, as well - but think I'm gonna order some maple wood to smoke. Figured I could also smoke a pork belly or two while I've got the smoke shack fired up.