Although I'm a northern Yank living in the Deep South now; I still really miss my maple syrup (and the snow). Yesterday I made some sausage.
The only sheep casings I had were ones I bought for wieners...but oh well I tried to throttle some of the links in volume, others in length. What I learned is buy some 22 mm, I'll be happier. The recipe is:
- Pork Shoulder 70/30 + Fat 100%
Salt 1.50%
Onion Diced 5.00%
Apple Diced 10.00%
Sage 0.07%
Mustard Powder 0.09%
Black Pepper 0.13%
Red Pepper 0.07%
Maple Syrup 0.02%
In the end it's a decent sausage and may simply just grow on me or become a grill snack instead of a breakfast link. The way the onion combines with the flavor is also interesting but again I can't help but wonder if this is a flavor I'd rather have off the grill. Here we are cooked up