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?

    https://www.waltonsinc.com/21mm-fresh-collagen-casings

    Thanks,

    NDKoze


  • Walton's Employee

    @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. 🙂



  • @Jonathon Does Excalibur make a seasoning for maple breakfast sausage?



  • @Bacon-Acres-Farm

    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!


Log in to reply
 


Recent Posts

  • T

    Hey all, i am gonna be doing a smoked pulled pork for a 4th of July family get together. I bought the soluble Pa’s black bull, butter garlic seasoning, prime rib seasoning, and ultimate pork chop and roast rub. Keep in mind i cant have it spicy for the family members. So i was thinking first with the black bull of using chicken broth to make it injectable instead of water. Also for the rub using the butter garlic, or should i use the ultimate pork rub instead

    read more
  • T

    @Jonathon you guys have more BALLS than i got

    read more
  • G

    Cut at bout 1/4" thick.
    Almost everyone over cooks them, makes them rubbery
    Take them out about 20 to 30 seconds after they float depending on thickness, temp. etc.
    They should be very tender.

    read more

Recent Topics


Who's Online [Full List]

7 users active right now (0 members and 7 guests).
Rogers, strenkarosa, Austin, twilliams

Board Statistics

Our members have made a total of 6.0k posts in 1.2k topics.
We currently have 5.0k members registered.
Please welcome our newest member, Roger Sutherland.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

11
Online

5.0k
Users

1.2k
Topics

6.0k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.