Sunday, October 7, 2012

Maple and apple breakfast sausage

Yesterday we picked up 20 lbs. of pork butt for $1.46/lb., which is a pretty good price.  We have a commercial grinder we use to grind up whole chicken for the dogs, bones, and all, so boneless pork butt was no problem.

We seasoned the ground pork with maple syrup, sage, thyme, apples and onions, and it turned out really well.  We wrapped it up in one pound portions, and put it in the freezer...we're set for a while.

Of course, we had to cook some up, and give it a test run.  It turned out well, and with a few small adjustments, we have another winner.

For a printable version of this recipe, click here.  (Located at Google docs).


2 crisp apples, cored and quartered
1/2 white onion, trimmed, outer skin removed and quartered
2-1/2 lbs. ground pork
1/2 lb. ground bacon pieces, or pork belly
2 tablespoon dried sage
2 tablespoon dried thyme
1 tablespoon salt
1 tablespoon fresh ground black pepper
1/4 teaspoon ground cloves
4 tablespoons maple syrup


In the bowl of a food processor, add the apple and onion quarters, and pulse until you have an even mince.  Set aside.

To the bowl of a stand mixer, fitted with the paddle attachment, add the ground pork, ground bacon, sage, thyme, salt, pepper, cloves, maple syrup and the apple and onion mince.  Mix on speed 2 for 2-3 minutes, or until all ingredients are well blended.

Shape into patties, and over medium heat, cook until well charred and cooked through.  Serve with any combination of your favorite breakfast foods.

You can also wrap uncooked sausage in butcher paper, label and freeze for later use.  Whatever suits you!'s a good one.

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