Maple Breakfast Sausage Link General Questions
I am planning on making some Maple Breakfast Sausage Links next weekend and have a few questions:
I read some of the reviews for the Maple Breakfast Sausage that said that there was maple flavoring but that it was not very pronounced and also not very sweet. I would like a little bit of sweetness and a good maple flavor to my sausage. So, what would you recommend and how much extra ingredients for an added maple flavor/sweetener? Maple Syrup? Brown Sugar? If so how much? I understand that this is a subjective question, so just general recommended amounts are all that I am looking for.
Are there any other optional ingredients that you would suggest?
What is the recommended casing and size for traditional breakfast sausage links? It appears that the 21MM Fresh Collagen casings are the recommended casings for a traditional breakfast sausage link? Are these the right ones?
@NDKoze Yes, 21mm fresh would be the best casing to use for a traditional breakfast sausage. Maple is usually experienced more as a scent than a taste so you will sometimes have an issue where the taste is not as strong as you would wish. Because you want the maple to stand out as much as possible I would not use brown sugar as it has a flavor that will counteract the maple a little. I think your best bet is to add maple syrup or maple sugar. As for usage yes it is subjective so I would try a smaller than 25 lb batch for your first try. I’d begin using 2.5 oz of maple syrup for 5 lb of meat and see where you can go from there. If that ups the maple but you still want more sweetness I would look at adding some dextrose or regular sugar. Good luck and let us know if you need anything else!
Thanks for the reply. I will give it a shot next weekend and respond with my results.
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@Jonathon Does Excalibur make a seasoning for maple breakfast sausage?
Yes they do. It is hyperlinked in my original post.
I am going to be making my first batch tomorrow night. So hopefully it turns out well.
I have never used this recipe before, but have tried it from a local butcher who uses Excalibur seasonings and it was awesome!
@parksider Thanks for the follow up!! I was really watching the internal temperature when they were in the rolling (HOT) water and making sure to pull them right at the 165. And then right into the ice water bath.
You guys got a great job! Im pretty passionate about this kinda stuff. I enjoy it a lot and love doing R and D stuff! Keep up the fun work!
@Jonathon Yes Jonathon-it’s in your head
@mikeihuntr My only advice is to keep the water around 170F, not a rolling boil. If the casing are too tight they WILL explode then you have a really big pot of bad soup! A nice simmer is the way to go, take them out 155-160 and into a water bath. Here is a pic, we just use the turkey fryer with the basket. It makes it really easy to remove from the water and rinse. I will also recommend keeping a temp probe right in the meat you can see the wire going into the water. Good luck!!
This was a big topic of conversation because we do freeze/thaw/process/refreeze venison and pork, never an issue. As a former restaurateur and certified food handler here is what Dept of Agriculture has to say. I’ll defer to the experts:
Author: Alice Henneman, MS, RDN
The U. S. Dept. of Agriculture (USDA) advises:
Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.
If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly, according to USDA.
DO NOT thaw meat at room temperature, such as on the kitchen counter.
Safety will depend on whether the raw product was handled properly before it was frozen, refrozen shortly after it was thawed, cooked to a safe temperature when it is eaten and handled safely if there are any leftovers.
What temperature should I pull my cured and smoked bacon out of my smokehouse?
@jonathon it is printed on the Box. I’m looking for a bag that has a evoh barrier. Does Waltons carry a four or five mm evoh High barrier bag?