Smoked Maple and Berry Sausage Recipe
This is my favorite Smoked Maple and Berry Sausage Recipe. It is a fresh maple sausage recipe and then you add the berries. Normally I don’t smoke it because of the berries, but you can add some liquid smoke instead. Or use your own recipe, and substitute maple sugar for the dextrose or sugar that the recipe calls for. However, be sure that it is the true maple sugar, NOT maple flavoured sugar. Cook, fry or bake. Store in fridge around 4 days or double wrap and freeze for 6 months.
3 Lb venison
2 Lbs smoked bacon. cooked crisp, crumbled
1 Lb pork butt
1 Tbsp salt (if bacon is really salty don’t use the 1 T)
4 Tbsp maple syrup. Try to use real Vermont maple. More or less to taste.
1 Tbsp sage
1 Cup blueberries
1 Tbsp black pepper
1 Tbsp garlic powder
1 Tsp coriander
1 Tsp ground mustard seed
1 Tsp marjoram
½ Cup ice water
33-36 mm Hog casing (opt)
Grind venison, bacon, pork butt and berries (opt) through med plate 1 time.
Combine the remaining ingredients and mix thoroughly.
Stuff into the casing, twist into 4″ links or make into patties.
This I don’t smoke because of the berries. You could add some liquid smoke if you wish. Cook, fry or bake. Store in the fridge for around 4 days or double wrap and freeze for 6 months.