ANNOUNCING... Beginning Jun 1, reduced summer hours TUES - SAT 11AM-5PM or BY APPOINTMENT | Call 406-570-4824 for assistance

SHOP ONLINE 24/7 | FREE SHIPPING for ORDERS $250+

Your cart is empty

Sausge Links and Patties

Maple Bacon Breakfast Sausage

By Jeremy Chernock of Lone Peak ProvisionsDec 17, 2024

Wake Up the Holidays: Irresistibly Flavorful Maple Bacon Breakfast Sausage for Your Christmas Brunch! The holiday season brings the joy of gathering with family and friends around the table, sharing laughter, stories, and delicious food. And what better way to elevate your Christmas breakfast or brunch than with a homemade Maple Bacon Breakfast Sausage bursting with flavor? This recipe combines boneless pork shoulder's savory taste with maple syrup's irresistible warmth and diced bacon—making it the perfect festive treat!

Maple Bacon Breakfast Sausage

Rated 5.0 stars by 1 users

Category

Breakfast

Cuisine

American

Author:

Jeremy Chernock of Lone Peak Provisions

Servings

15-22 Depending on Sausage Size

Prep Time

30-90 minutes

Cook Time

10-16 minutes

Notes:

Cook time depends upon sausage type (links or patties). Be sure internal temp reaches 160 degrees.

This Maple Bacon Breakfast Sausage will surely be a hit at your holiday brunch. Pair these delightful sausages with fluffy pancakes, fresh fruit, or a cozy egg casserole to create a feast to impress your guests. The warmth of maple flavor and the savory kick from the bacon will make this seasonal dish a memorable side dish for your celebration. Happy holidays and happy cooking!

Sausge Links and Patties

Ingredients

2.1 lbs Boneless Pork Shoulder
½ lb Diced Bacon
2 ¼ tsp Fresh Parsley (Chopped)
¼ c Ice Water
⅓ c Maple Syrup
1 ½ tsp Fine Sea Salt
½ tsp Ground Black Pepper
1 tsp Red Pepper Flakes
2 ¼ tsp Fresh Sage (Chopped)
2 ¼ tsp Fresh Thyme (Chopped)
½ tsp Grated Ginger
½ tsp Grated Fenugreek
½ tsp Ground Nutmeg
Sheep Casings (Optional)

Tools

Directions

Place the pork and bacon on a rimmed baking sheet, transfer to the freezer, and chill until crunchy on the exterior but not frozen solid. Roughly 30-60 minutes, we call this “open freezing.”
In a small bowl, add parsley, ice water, maple syrup, salt, black pepper, red pepper flakes, sage, thyme, ginger, fenugreek, and nutmeg and stir to combine.
Nest a large mixing bowl in a bowl filled with ice. Grind the pork and bacon through the small die of the grinder into the bowl set in ice.
Add the spice mixture to the meat and stir with your hands until well incorporated; the mixture will look homogeneous and will begin sticking to the bowl.
Spoon 2 tablespoons of the meat mixture into a nonstick frying pan spread into a thin patty. Cook the test patty over low heat until cooked through but not browned. Taste the sausage for seasoning and adjust as necessary.
Press a sheet of parchment paper or plastic wrap directly on the surface of the meat to prevent oxidation, then cover the bowl tightly with plastic wrap and refrigerate overnight. Alternatively, you can vacuum-seal the farce.
This sausage can be left uncased, either loose or formed into patties, or stuffed into sheep casings and twisted into links.
Breakfast sausages (both patties and links) are best cooked to an internal temperature of 160 degrees F, either in a saute pan or on a griddle over medium heat until browned.