Homemade Wild Boar Maple Breakfast Sausage
This wild boar maple breakfast sausage is a simple homemade breakfast sausage made with pork shoulder, maple syrup, sage, thyme, ginger, garlic, and coriander. It works well as bulk sausage or breakfast patties and cooks up with a lightly sweet, savory flavor.
Ingredients
- 5 pounds boneless pork shoulder
- 3 tablespoons coarse kosher salt (around 40 grams)
- 1 tablespoon dried ginger, or 1/4 cup minced fresh ginger
- 1 tablespoon dried thyme
- 2 teaspoons ground coriander
- 2 teaspoons freshly ground black pepper
- 1 tablespoon garlic cloves, finely chopped
- 1/4 cup fresh sage, finely chopped or (1 tablespoon plus 2 teaspoons dried sage)
- 1/2 cup real maple syrup (chilled in the refrigerator)
- 1/2 cup ice-cold water
Instructions
- Combine all of the ingredients except the maple syrup and the water into a large bowl. Toss thoroughly to combine.
- Grind the pork mixture through the small die plate into your chilled mixing bowl or a bowl that is sitting over ice.
- Using your stand mixer's paddle attachment (or a sturdy spoon), start mixing the ground pork at a low speed. Slowly pour in the chilled maple syrup. Now slowly pour in the ice-cold water and mix on low speed until the liquids are fully combined and the meat has a tacky/sticky appearance.
- Check for Seasoning: Fry a small piece of the sausage and taste. Now is the time to add seasoning as you see fit. This could be more salt, herbs, or syrup. If you want a little spice, you could add in a teaspoon or two of red pepper flakes. Repeat until you are satisfied with the finished product.
- Refrigerate until needed or freeze for future use.
NOTES
- Keep everything very cold. Chill the meat, grinder parts, mixing bowl, maple syrup, and water before you start. Cold meat and fat grind cleaner and give the sausage a better texture.
- Use pork shoulder here. The post recommends shoulder or pork butt because it usually has the right fat content for breakfast sausage without needing extra fat added.
- Grind before adding liquids. Toss the meat with the dry seasonings first, grind it through the small plate, then mix in the chilled maple syrup and ice-cold water until the sausage looks tacky and sticky.
- Cook a test patty. Fry a small piece before packing or stuffing the whole batch so you can adjust the salt, herbs, syrup, or heat while it is still easy to fix.
- Cook it over medium heat. Because this sausage contains maple syrup, it can brown too quickly and burn if the heat is too high.
- Form patties the easy way. Roll the sausage into a log in plastic wrap and chill it until firm if you want even patties, or just shape them by hand right before cooking.
- Store it wrapped tight. Raw sausage keeps in the refrigerator for up to 1 week if well wrapped, or in the freezer for about 3 months.
Nutrition
Calories: 676kcal | Carbohydrates: 25g | Protein: 103g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 272mg | Sodium: 4436mg | Potassium: 1838mg | Fiber: 1g | Sugar: 19g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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