Homemade Sausage Making

Truly Canadian Sausage

2 lb pork loin, cubed and ground
1/2 lb naturally smoked bacon, ground
1/4 cup pure Canadian maple syrup
1/4 cup Canadian beer
2 tsp sage, finely chopped
1 tsp garlic powder
1 tsp cracked black pepper
1 tsp whole fennel seed
1/2 tsp cayenne pepper
1/4 cup fresh parsley, finely chopped
1/2 tsp curing salt
(no salt)

If not smoking, omit curing salt.

Cheap bacon is the way to go. It`s much fattier. Just make sure that it`s naturally smoked.

Combine all the ingredients and mix well. Refrigerate overnight. The next day either shape into patties or stuff into links.

If making patties, freeze until ready to use. If making the fresh sausages, poach in just enough water to cover for 30 minutes. Drain and refrigerate for up to 2 weeks. If smoking, take up to 160 internal.

A friend of mine made this and while I do not have any pictures, it is fantastic smoked with red willow or diamond willow!!! Even without salt, it is good, as the herbs give it the flavour.

Sounds interesting!

Sounds like a fun recipe! Might be worth having on a weekend breakfast menu. Is the omission of salt a dietary thing or just not necessary? And is the bind not compromise if there is no salt in mix?

redzed wrote:Sounds like a fun recipe! Might be worth having on a weekend breakfast menu. Is the omission of salt a dietary thing or just not necessary? And is the bind not compromise if there is no salt in mix?

I also questioned the lack of salt as a binder. However upon having had some, I think that the combination of prague powder, maple syrup, & beer provided the necessary bind to the meat. The sausage was tasty, and not at all crumbly.