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The Seasoned Butcher / Breakfast Sausage

Natural Maple Pork Breakfast Sausage Seasoning

$2443
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Experience the delicious taste of pure maple in your breakfast links and patties with our All Natural Maple Pork Breakfast Sausage Seasoning. This natural sausage option is free of MSG, BHA, BHT, corn syrup, artificial flavors, and colors, making it a wholesome and flavorful choice. These fresh sausage seasonings contain no binder. You can add Veg-a-Bind or no binder at all which will make a more loosely held sausage.

INGREDIENTS:

  •  Raw Cane Sugar, Sea Salt, Fructose 960348, Natural Maple Flavor (with propylene glycol), Pure Maple Sugar, Dairy Blend (whey powder, Nonfat dry milk, buttermilk powder), Non GMO Expeller Pressed Canola Oil, Non GMO Molasses Powder (molasses, maltodextrin), Black Pepper, Natural French Caramel Flavor, Beet Extractive, Caramel Color, Nutmeg, Ginger, Ascorbic Acid (Vitamin C), Net Weight 1 lb. 8 oz.

  • Allergens: Milk

DIRECTIONS:

Fresh sausages are usually 100% pork, but adding beef or venison will yield a leaner sausage.

GRINDING AND STUFFING OPTIONS:

  • Grind once or twice through 3/16” plate, mix seasoning and water into meat and stuff. (Can mix seasonings between 1st and 2nd grinding.)
  • When mixing add 1 1/2 cups water.
  • Chunk meat fairly small, mix seasonings and water into chunked meat and grind and stuff in one operation.
  • Fresh sausages can be made into patties or stuffed into natural or collagen casings for breakfast links or brats.

RECOMMENDATION:

We do not recommend smoking any meat without cure (Fast Mixture Cure or Veg-a-Cure) because of the risk of food poisoning. A better way to get a smoke flavor is to add smoke powder to the seasoning mixture.

TIP:

  • Meat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.
  • In warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.
  • Order a new knife and plate, and keep the set together instead of mixing knives and plates.
  • The plate and knife must run tightly together. Add or replace thrust washers if needed.
  • Do not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.