Canadian Sausage
Posted: Fri Mar 24, 2017 01:46
Truly Canadian Sausage
2 lb pork loin, cubed and ground
1/2 lb naturally smoked bacon, ground
1/4 cup pure Canadian maple syrup
1/4 cup Canadian beer
2 tsp sage, finely chopped
1 tsp garlic powder
1 tsp cracked black pepper
1 tsp whole fennel seed
1/2 tsp cayenne pepper
1/4 cup fresh parsley, finely chopped
1/2 tsp curing salt
(no salt)
If not smoking, omit curing salt.
Cheap bacon is the way to go. It`s much fattier. Just make sure that it`s naturally smoked.
Combine all the ingredients and mix well. Refrigerate overnight. The next day either shape into patties or stuff into links.
If making patties, freeze until ready to use. If making the fresh sausages, poach in just enough water to cover for 30 minutes. Drain and refrigerate for up to 2 weeks. If smoking, take up to 160 internal.
A friend of mine made this and while I do not have any pictures, it is fantastic smoked with red willow or diamond willow!!! Even without salt, it is good, as the herbs give it the flavour.
2 lb pork loin, cubed and ground
1/2 lb naturally smoked bacon, ground
1/4 cup pure Canadian maple syrup
1/4 cup Canadian beer
2 tsp sage, finely chopped
1 tsp garlic powder
1 tsp cracked black pepper
1 tsp whole fennel seed
1/2 tsp cayenne pepper
1/4 cup fresh parsley, finely chopped
1/2 tsp curing salt
(no salt)
If not smoking, omit curing salt.
Cheap bacon is the way to go. It`s much fattier. Just make sure that it`s naturally smoked.
Combine all the ingredients and mix well. Refrigerate overnight. The next day either shape into patties or stuff into links.
If making patties, freeze until ready to use. If making the fresh sausages, poach in just enough water to cover for 30 minutes. Drain and refrigerate for up to 2 weeks. If smoking, take up to 160 internal.
A friend of mine made this and while I do not have any pictures, it is fantastic smoked with red willow or diamond willow!!! Even without salt, it is good, as the herbs give it the flavour.