Maple breakfast sausage patties

[WoodlawnSmoker]

It was raining yesterday so I figured I may as well make some sausage.  I only had a small pork shoulder on hand but went ahead anyway.  Too small to stuff into casings so figured I'd take a page out of waycoolcat's book and make some patties.

This is a scaled down Kutas recipe but I added some locally tapped maple syrup.  I'm thinking they'll be perfect for some breakfast Mcmuffin type sandwiches.

[waycoolcat]

Those look even better than mine. I'll have to look up Kuta's recipe too. You can't go wrong adding maple syrup to breakfast sausage.

[Quarlow]

Nice, very nice. And sounds yummy too.

[TMB]

Looks great , recipe? ;)

[WoodlawnSmoker]

It's a pretty easy recipe and it tastes nice.  I only did a small batch so I used dried spices; I'm going to do a bigger batch soon so seeing as how it's summer I'm going replace with everything fresh I can get from the garden or farmers market.

This is for a 5 pound batch:

• 5 pound pork shoulder
  1 cup ice water
  6 grams Cure #1
  2 Tablespoon kosher salt
  1/2 Tablespoon ground white powder
  1 Tablespoon rubbed sage
  1/2 teaspoon ground ginger
  1/2 Tablespoon ground nutmeg
  1/2 Tablespoon Thyme
  1/2 cup soy protein (not packed)
  1/2 cup maple syrup

I use maple or cherry smoke.

[tskeeter]

Since the sausage patties look cooked, I assume you smoked at about 200 for something like a couple hours?

[WoodlawnSmoker]

Since the sausage patties look cooked, I assume you smoked at about 200 for something like a couple hours?

Ah yes, sorry.  I started at 120 F with no smoke for 1/2 hour.  I then applied smoke and raised the temp 10 degrees F every half hour, stopping at 160 F.  I took them to an IT a little over 140 F.  Total time in the smoker was less than 3 hours as the patties aren't very thick.  I'll just finish cooking thoroughly before I serve.

[barbquebec]

...looks good...might I suggest a Bachelder Saunders Vineyard Chardonnay 2012...  ;)  8)

[cobra6223]

they look awesome

[CKR]

New to sausage making so excuse my questions....but you will freeze from this point and then Heat in the oven or skillet when ready to eat?

Ah yes, sorry.  I started at 120 F with no smoke for 1/2 hour.  I then applied smoke and raised the temp 10 degrees F every half hour, stopping at 160 F.  I took them to an IT a little over 140 F.  Total time in the smoker was less than 3 hours as the patties aren't very thick.  I'll just finish cooking thoroughly before I serve.
[/quote]

[Quarlow]

New to sausage making so excuse my questions....but you will freeze from this point and then Heat in the oven or skillet when ready to eat?

Ah yes, sorry.  I started at 120 F with no smoke for 1/2 hour.  I then applied smoke and raised the temp 10 degrees F every half hour, stopping at 160 F.  I took them to an IT a little over 140 F.  Total time in the smoker was less than 3 hours as the patties aren't very thick.  I'll just finish cooking thoroughly before I serve.

[/quote]Yup you got it.