<![CDATA[Maple Breakfast Sausage]]>I have made several batches of breakfast sausage but would like even more maple taste than the extra maple seasoning mix. What would be best, add maple syrup or add maple flavoring with the water when mixing?

]]>https://waltonsdev.nodebb.com/topic/3533/maple-breakfast-sausageRSS for NodeThu, 10 Sep 2026 23:09:07 GMTFri, 05 Mar 2021 15:17:14 GMT60<![CDATA[Reply to Maple Breakfast Sausage on Wed, 10 Mar 2021 00:59:00 GMT]]>Unionguy1019 that’s a lot of sugar. I do ours one at at a time, a few times a year.

]]>https://waltonsdev.nodebb.com/post/32723https://waltonsdev.nodebb.com/post/32723Wed, 10 Mar 2021 00:59:00 GMT<![CDATA[Reply to Maple Breakfast Sausage on Sat, 06 Mar 2021 03:06:49 GMT]]>I annually cook down a gallon of maple syrup to maple sugar just for my meat curing needs.

]]>https://waltonsdev.nodebb.com/post/32506https://waltonsdev.nodebb.com/post/32506Sat, 06 Mar 2021 03:06:49 GMT<![CDATA[Reply to Maple Breakfast Sausage on Sat, 06 Mar 2021 00:14:32 GMT]]>@James-Snustad try to add some maple sugar a little less messy.

]]>https://waltonsdev.nodebb.com/post/32502https://waltonsdev.nodebb.com/post/32502Sat, 06 Mar 2021 00:14:32 GMT<![CDATA[Reply to Maple Breakfast Sausage on Fri, 05 Mar 2021 21:44:52 GMT]]>We tried different maple seasonings before trying and staying with the Leggs Brown Sugar Maple Seasoning #171 and add 16oz of pure maple syrup per 25 lbs. Been using this one for years now! We season the meat, pour the syrup over it and mix well before grinding. We have no mixer so several sets of hands do the job. A bit sticky but well worth it! Good luck!

]]>https://waltonsdev.nodebb.com/post/32479https://waltonsdev.nodebb.com/post/32479Fri, 05 Mar 2021 21:44:52 GMT