Close this search box.

Maple Breakfast Sausage, Leftover Pork!

While I was travelling to Butte, Montana for a curling bonspiel, I found a nice whole pork butt. This was fortuitous as I was wanting to make a Coppa (look for a future post) which involves a cut of the pork butt. However, it left me with a lot of pork still attached to the butt. I couldn’t let it go to waste so I made some Maple Breakfast Sausage.

The recipe for the sausages is in a prior post, Maple Breakfast Sausage.

The Old Fat Guy

Get our best recipes & expert tips right into your inbox!

Join over 10k subscribers

By submitting above, you agree to our privacy policy.
Share this post:

2 Responses

  1. Hey Dave, looks real nice ,, tell me what brand collagen casing do you use do you use ,,, Recently I made about 20 lb of Italian sausage … Bought casing from bass pro shops and when I fried it, it split longways … terrible … so, we have been taking it out of casings and just using it in spaghetti sauce

Leave a Reply

Your email address will not be published. Required fields are marked *