Smoked Breakfast Sausage
The American breakfast sausage is known for its sweet-savory flavor, created by the combination of maple syrup and sage. Hot smoking over apple wood gives it a fruity smoky note that pairs perfectly with breakfast. This sausage is available as flat patties or in casings and is characterized by its tender texture.
Ingredients(for 1 kg)
Instructions
Mixing and Resting
4-12 hrs.Grind pork shoulder and fat through the 8mm plate of the meat grinder. Thoroughly incorporate all ingredients including maple syrup and curing salt. Rest the mixture covered in the refrigerator for at least 4 hours (ideally overnight).
Shaping or Stuffing
15 min.Either stuff the mixture into pork casings (22-24mm) as small breakfast sausages or shape into flat patties (approx. 1cm thick, 8cm diameter). Briefly freeze patties on a tray (15 min. in the freezer) to stabilize their shape.
Smoking
1.5-2.5 hrs.Set the smoker with apple wood chips to 90-105°C. Place the sausages or patties inside and smoke until a core temperature of 72-75°C is reached. The surface should display a mahogany hue and a slight sheen.
Pro Tip
Use real maple syrup (Grade A), not maple flavor extract. Briefly freeze the patties or sausages before smoking so they hold their shape better.
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