This hot maple sausage uses Korean pepper flake, which gives it the versatility to work as either breakfast or dinner. Put it in lettuce wraps. Serve over rice. Make it into patties. Crumbled it over some stir fried veggies. It’s all good. Very good.
Equipment Needed
Knives and cutting board
A meat grinder
A small and medium mixing bowl, measuring spoons and cups, rubber spatula, and a whisk
Gloves
Digital scale
Small, medium, and large aluminum pans
Vacuum sealer
Roll of vacuum sealing bags, scissors, ruler, permanent marker
Recipe for Hot Maple Sausage
2.5 pounds of ground pork
½ cup dark maple syrup
1 tablespoon salt
1 ¼ tablespoon Korean pepper flake
Steps for Making Hot Maple Sausage
1. Cut up the pork into strips that you'll feed into the throat of the grinder. Mix the meat to ensure equal fat and meat ratio throughout the pan.
2. Combine maple syrup, salt, and Korean pepper flake with a whisk in a small mixing bowl.
3. Pour the seasoning mixture over the ground meat. Knead the mixture into the meat until the meat is tighter and has some spring in it.
4. Using a digital scale, portion out 2 one-pound balls of sausage and a .8 pound ball of sausage.
5. Cut 8" of length from a 10" wide roll of vacuum sealing bags. Seal one end of the bag with a vacuum sealer. Slide a football-shaped portion of sausage into the bag, with the edges folded over. Seal the open end of the bag.
6. Label and place in the freezer. Eat within 12 months.
26 июл 2024
