In today's video we are making breakfast sausage. It's the same recipe we used last year, however we are doubling the maple syrup
Last year's recipe was good, it just wasn't quite as maple-y as I would like it to be
We're going to debone our rumps or shoulders and cut them into one inch cubes
We're also going to remove the larger portions of fat, leaving basically the marbling behind
And we're going to want to take our pork cubes and run them through the meat grinder with
the smallest screen. And once we're done grinding it the first time we're going to turn around and we're
going to grind it a second time to get a finer grind
that will be a little bit better for texture. Now to mix the seasoning into a small bowl Per pound of pork we take one teaspoon of salt
three quarter teaspoons of ground black pepper, a half a teaspoon of coriander
an eighth teaspoon of nutmeg, and a quarter teaspoon of cayenne pepper, and we'll mix that well
Take our seasoning and add it to our mixture with our ground pork
Per one pound of pork, we will be adding three tablespoons of maple syrup
Once everything is in the mixer, we will mix for roughly five minutes
Then you may proceed to package however you desire. We choose nice, thin vacuum-sealed packages
and we patty our sausage like this in the morning. If you missed anything, don't worry. It'll be in the description box down below
And I would like to thank you guys for watching, and I will see you guys in the next video