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PWE Maple Sausage at

Catastrophe! I went to the freezer and there was no breakfast sausage left. I had to make more immediately! I have posted my go to breakfast sausage recipe, PWE Breakfast Sausage. As usual, I just can’t resist trying something new. I decided to add maple syrup to the recipe and made Passing Wind Estates Maple Sausage.

A word on making sausage, everything goes better if the meat is cold. It grinds better, it stuffs better and the finished product will have a better texture.

I started with pork shoulder steaks and cut the bone out. Do not use lean pork, your sausages will be too dry. Sorry for your diet but this is no time to skimp on the fat content.

PWE Maple Sausage 1

I cut the pork into 1 inch cubes. Then I mixed up the salt and spices. I put the spices on the cubed pork and tossed it to coat the cubes.

I put the pork in the fridge for 30 minutes to chill.

PWE Maple Sausage 2

I ran the pork through the medium plate on my KitchenAid grinder. You don’t have to have anything that fancy. The old fashioned hand cranks work fine but take some elbow grease.

I put the pork on a baking tray and poked finger holes all over it. I poured the maple syrup over the pork and mixed it by folding it in half, pressing down, turning the tray a 1/4 turn and repeating for 4 minutes.

Then I put the pork in the fridge for 30 minutes to chill.

PWE Maple Sausage 3

While the pork was chilling, I took a couple of patties off to do a taste test. You only need one for the test but who can eat only one sausage patty?

This is your last chance to do any adjustment to the seasonings. I rarely have to add anything different to this recipe.

PWE Maple Sausage 4

At this point, you have to decide if you are going to put the sausage in casings, make patties or leave it bulk for fatty recipes or stuffings.

I stuffed mine. If you want to make patties, just roll the pork into balls and flatten them on wax paper. Put them in the freeze for a couple of hours and bag them up.

I put 1/2 inch collagen casings on my LEM Stuffer and put the sausage in. I tied the end off and stuffed away. After the sausage was run into the casings, I measured them out to 4 inches and twisted. Then I cut them into individual sausages.

PWE Maple Sausage 5

It is best if you don’t eat them until the next day so the flavours can blend.

I fried some up with French toast for breakfast this morning.

PWE Maple Sausage 7

The Verdict

This was a very nice sausage. The maple syrup added a nice touch of sweetness and hints of maple. A word of warning, when you buy commercial maple sausage, they have a very strong maple taste. This is because they add artificial extracts. These sausages are made with real maple syrup and have just a nice undertone of maple (which I like). If you want a strong maple flavour, add maple extract (please don’t do it, I beg you).

I will be adding maple syrup to my sausages again!

The Old Fat Guy

PWE Maple Sausage

Yield: 24 sausages

PWE Maple Sausage


  • 1 kilogram (2.2 pounds) fatty pork shoulder or butt, cubed
  • 12.5 grams (0.44 ounces) salt
  • 3.1 grams (0.11 ounces) black pepper
  • 1.5 grams (0.06 ounces) fresh sage, finely chopped or 0.7 grams (0.03 ounces) dried sage
  • 0.65 grams (0.03 ounces) ground ginger
  • 1 gram (0.04 ounces) fresh thyme or 0.5 grams(0.02 ounces) dried thyme
  • 60 ml (1/4 cup) maple syrup
  • 12 feet of collagen casings (1/2 inch diameter) (optional)


  1. Cut pork into cubes.
  2. Mix salt, pepper, sage, ginger and thyme and sprinkle over pork cubes. Mix well.
  3. Put the pork in the fridge for an hour.
  4. Grind the pork through a medium plate.
  5. Put the pork in the fridge for 1/2 hour.
  6. Put the ground meat on a tray. Sprinkle the maple syrup over it and mix it by folding the meat over and pushing down. Turn the tray 1/4 turn, fold and press again. Repeat for at least six minutes.
  7. Take a small patty for a test fry and put the rest of the meat in the fridge.
  8. Fry the patty and taste to make sure salt and pepper levels are to your tastes.
  9. At this point, you may form the pork into sausage patties.
  10. If desired, stuff the pork into casings with a sausage stuffer.
  11. Pinch the casings at 4 inch intervals and cut.
  12. Wrap the sausages in serving size portions with plastic wrap. Put the portions in a resealable bag and freeze.
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17 Responses

  1. I am in awe and super impressed that you MAKE your own sausage!!!! Hmmm….I cannot show my husband your post since he has been trained to make do with precooked packaged sausage that you heat up in the microwave 🙂 If I’m ever inspired (and your photos just might do the trick!) to make the real thing I will certainly come back and try your recipe!

  2. Your sausage posts inspired me to get the meat grinder attachment for my Kitchenaid and I can’t tell you how much I love it. It makes everything taste better and so much more tender. I look forward to getting the stuffer soon as well. Can’t wait to try this recipe David!

    1. Thanks for the kind words. However, whatever you do, don’t get the stuffer attachment for the KitchenAid mixer. Trying to stuff sausages with it is worse than kissing your mother-in-law. It just doesn’t work very well. If you are going to stuff casings, pay the extra to get a vertical sausage stuffer. It is a few dollars more but so much easier.

  3. Ohhhh….these look delicious! I absolutely love homemade sausage! I’m definitely checking out the vertical stuffer you mention – the prior methods and gadgets have left me discouraged for quite some time.

    1. Thanks so much. I tried using the stuffing attachment on my KitchenAid several times. It was a frustrating experience.

  4. Many moons ago… It seems like a lifetime, I worked for a classically French trained chef. We made sausage daily. It was probably a decade before I ate sausage again. I’m glad I’m over it because I can’t wait to make this. Thanks for sharing.

  5. As a working single on weight watchers I need a balance of the taste of your sausage and reduce the fat a bit. I bake it in a loaf in the smoker in a pan with a cookie cooling rack under the meat low and slow to render it out a bit. Flavor and smoke remain and much of the fat separates out. I crumble and vac seal when cooled into 1 week portions. I have fresh sausage as fast as I can cook eggs. Love your work, thank you!

    Shel from Minnesota

    1. Sounds interesting but wouldn’t just as much fat render from cooking? I had a buddy who had a heart attack and started cooking his sausage in the oven on a rack. I made them up for him without skins. I would run them through the sausage stuffer without any casings on the horn to get a round cylinder of sausage. I would put the cylinders onto a baking tray and cut them to length and then freeze them. I would put them in bags for storage. He would take a skinless sausage and put it on the rack in a 350 F oven to cook and brown. Without the skins, the fat drained off onto a tray beneath the rack. We did a rough math calculation with the weight of the 20% fat pork and the fat in the rack and the reduction was significant but I can’t remember it now.

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