Breakfast Sausages

We put this recipe to the test during one of our “Cooking with Alessandra” class collaborations!


3 lbs lean pork butt or shoulder
2 tsp Granulated Onion
1 Tbsp Kosher or Coarse Salt
2 tsp Dried Sage (we like the Rubbed Sage the best)
1 tsp Dry Mustard
3/4 tsp Freshly Ground Black Pepper
1/4 Cup pure maple syrup – or 2 Tbsp Maple Sugar Powder + 1 Tbsp water. (Honey Powder works too!)
2 Tbsp milk


1. Prepare the casing
2. Cut the meat.
3. Put the meat through the fine disk of a meat grinder.
4. In a large bowl, combine the meat mixture, salt, sage, mustard and pepper. Mix well using your hands. Stir in the maple syrup and milk, and toss lightly to blend. Do not overwork the meat mixture.
5. Stuff the mixture into the prepared casings, prick air pockets and twist off into 3-inch lengths. Cut the links apart with a sharp knife. Or, shape into 16 patties.
6. Cook as desired