Homemade Apple & Onion Breakfast Sausages | Gourmet Woodsman

Cut pork butt into pieces that fit into the grinder.

Place pork butt in the freezer to firm up before grinding.

Cut onions pole to pole and then at an angle to keep them together during cooking.

Heat olive oil and butter in a pan.

Add onions to the pan and stir, then add a pinch of salt to draw out moisture.

Caramelize onions on low heat for about 45 minutes, removing burnt pieces as necessary.

Add apples to the pan with a small amount of water and cook for 3-5 minutes until softened.

Remove the onions and apples from the heat and refrigerate to cool them down.

Prepare spices: salt, black pepper, sage, mustard powder, red pepper flakes, and non-fat dry milk powder as a binder.

Grind the chilled pork butt twice, mixing with the fat as it goes through the grinder.

Combine the ground meat with the cooled onions and apples, mixing to distribute evenly.

Add salt, spice mix, binder, and ice cold water to the meat mixture and mix by hand until it becomes sticky.

Split the mixture into two portions: 1/3 for maple syrup and 2/3 for cheddar cheese.

Add about 1 tablespoon of maple syrup per kilo to the first portion and mix well.

Add high temp cheddar cheese to the second portion and mix until evenly distributed.

Stuff the maple sausage mixture into sheep casings (size 22-24).

Equipment Needed

Spice Level:

Allergens