Everyone loves sausage and what’s better than a super easy, do it at home recipe? This sweet and peppery sausage is gluten-free and perfect for breakfast, lunch, dinner and snacks! Add in a few extra ingredients and turn your sausage into a fatty with cheese and mushrooms!
- 1 pound ground pork (with good fat content)
- 1.5 tbs Dizzy Pig® Red Eye Express
- 1 tsp salt
- 1/4 cup pure maple syrup (or maple sugar even better).
- Grind rib or shoulder meat through the coarse plate of your grinder once
- Mix pork, Red Eye Express, salt and maple syrup
- Refrigerate overnight if possible for flavors to meld
- Form into fatties or rolls approximately 10′ long and 3-4″ in diameter, or stuff them
- Sauté mushrooms
- Flatten out ground pork
- Layer Cheese and Sauteed Mushrooms on top of ground pork
- Form a roll
- Apply a coat of Red Eye Express to the exterior
- Cook on medium heat direct on a raised grate for 1 hour***
- Meat’s internal temperature should be 170-175°F
- Pull off and rest for 15 minutes before slicing
*** These can be cooked direct or indirect, but we prefer medium heat direct on a raised grate. The sausage is uncooked, and it will take some time to cook and render some of the fat and collagen. I usually like to cook these for around an hour. If the fatty is browned in 15 minutes, you are cooking too hot.
Years ago a Dizzy Pig customer whose family were avid sausage makers sent us a recipe for maple sausage using our Raging River rub. It was simple recipe, but amazingly delicious.
The recipe was:
– 1 pound ground pork (with good fat content)
– 2 tbs Raging River
– 1/4 cup of maple syrup
Since then we’ve made a few changes. First we love to use trimmings from spare ribs ground once through the coarse plate on our Kitchenaid grinder. I never really wanted to mess with stuffing casings, so we would make patties. That has evolved to fatties, which are easier to prepare, and can serve several people.
Another change was to use less rub, plus an extra tsp of salt per pound of pork. We also use pure maple sugar instead of maple syrup when possible, simply to make the mixture less messy. In addition, we found that not only is the Raging RIver maple sausage really tasty, but substituting Dizzy’s Red Eye Express makes an amazing flavor profile with the maple syrup.