Maple Bacon and Apple Breakfast Sausage

Name: Maple Bacon and Apple Breakfast Sausage
Yield: Makes 5 pounds (2.3 kg); 16 (5-ounce/140-g) links or patties
Ingredients: 1 (2-inch/5-cm) piece fresh ginger, peeled and finely grated; 2 tablespoons finely chopped fresh sage leaves; ¾ cup (180 ml) pure maple syrup, preferably Grade B; 4 cups (5.7 ounces/160 g) peeled and diced Rome or Honeycrisp apples (about 2 large apples); 1 cup (240 ml) cold water; 2 teaspoons phosphates; 12 ounces (340 g) thin-sliced bacon; 4 pounds (1.8 kg) ground pork (80/20); 2½ tablespoons kosher salt; Hog casings, if using; 3 garlic cloves, finely chopped

Preparation info

Makes
5 pounds
links or patties

Difficulty
Medium

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

This sausage makes an appearance on our fall brunch menu when apples are aplenty and at their peak in New York State. I love using Rome or Honeycrisp apples—something slightly sweet and slightly tart, and that will hold its shape in the sausage—and a quality-grade New York State maple syrup for this sausage. Serve alongside sunny-side-up eggs.

Ingredients

Gluten-free
Breakfast

Ingredients

Method