Breakfast Sausage 2
updated 09/11/2025
This recipe, originally titled Maple Deer Sausage, is originally for venison, but it works great for just pork.
Breakfast Sausage 2
- 5 lbs pork shoulder, cut in strips to fit in a grinder
- 2 tsp dried thyme
- 1 tsp dried marjoram
- 2 Tbsp kosher salt
- 2 Tbsp rubbed sage
- 1 Tbsp fine ground black pepper
- 1/2 cup real maple syrup
- 1/2 cup ice water
Grind the meat through a medium or coarse plate. The stuffer on my grinder requires a plate be installed, so I will do medium/coarse or coarse/coarse.
Combine the spices in a small container and mix with the 1/2 cup of ice water and the 1/2 cup real maple syrup.
Pour the spice mixture into the ground meat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.
Once the sausage is fully mixed, stuff it immediately into casings and cool it down. I use smaller casings (22 to 24 mm).
Alternately, this works well as patties — I use 1/4 lb meat in a hamburger press for form the patties.
Note: The original recipe called for 3 lbs venison plus 2 lbs fatty pork shoulder or 1 lb lean pork + 1 lb pork fat.