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!
New to the forum and excited to learn! Looking to smoke my first batch of summers on my smoker. I noticed they have strings for hanging, but my smoker is set up more like a traditional barrel grill.
Questions: If I lay my summers on the grate of the smoker, will the casings burst/burn?
Thanks in advance!
The article does not cover when to cold smoke a cured ham. I have 16 wild hog hams in brine as of last night. I need to know at what point do I put them in the smoke house for this phase of the process.
For this version of Landjaeger, we did actually cook it. It could be made differently, but for our entry level MeatgisticsU course, it’s easier and safer to give instructions on doing a proper thermal processing. (Someday we will have to try to get to doing a completely traditional dry cured version.)
Smoked Meat Stabilizer and Sodium Erythorbate are similar to each other, but definitely not a replacement for a real cure, like Sure Cure. They simply act as cure accelerators, speeding up the conversion of nitrite in sausage during thermal processing. Using an accelerator (like one of these, or Encapsulated Citric Acid) allows you to skip the holding stage after stuffing and go straight into the smokehouse.
In the ‘Meat Block’ you don’t list using a cure. The packet of Landjaeger seasoning I purchased came with a packet of Cure.
As this is a sausage that is ment to be consumed without cooking shouldn’t a cure be used. I know you put in the wrap up about using Smoked Meat Stabilizer or Sodium Erythorbate are they equivalent to using a true cure.
You shouldn’t have a noticeable difference in stuffing based upon the difference of using a grinder or a bowl chopper.
Your biggest help in making stuffing easier will be using plenty of water. At least 1 quart per 25 lb meat block, but up to 2 quarts is even better. And, your lean to fat ratio will make a difference. Leaner meat will be harder to stuff while a higher fat content will make things easier. Keep the meat as cold as possible too and that will help make things a little easier to stuff as well.
I would continue to use the grinder and just add a little more water to the mixture and make sure you lube the gasket and you should be good to go. Although you could definitely use the Buffalo chopper and just add ice instead of straight water and that should help.