Maple Bacon and Apple Breakfast Sausage

Preparation info

  • Difficulty

    Medium

  • Makes

    5 pounds

    links or patties

Appears in

The Bacon Bible

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

  • 12 ounces (340 g) thin-sliced bacon
  • 4 pounds (1.8 kg) ground pork (80/20)
  • tablespoons kosher salt
  • 2 teaspoons phosphates
  • 4 cups (5.7 ounces/160 g) peeled and diced Rome or Honeycrisp apples (about 2 large apples)
  • 3 garlic cloves, finely chopped
  • 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
  • 1 cup (240 ml) cold water
  • Hog casings, if using

Method

Put the bacon on a plate and freeze for 15 minutes before slicing to make it easier to cut. Transfer to a cutting board, stack several pieces on top of each other, and slice crosswise into pieces ¼ inch (6 mm) thick.

Put the bacon, pork, salt, phosphates, apples, garlic, ginger, sage, and maple syrup in an extra-large bowl and mix with your hands until combined. Add the cold water and carefully incorporate so you don’t spill any water out of the bowl.

If you are planning to make patties and not links, divide the mixture into 16 equal portions (5 ounces/140 g each), then form into patties. (Alternatively, the meat mixture can be frozen to be made into patties later: Shape and roll mixture into two logs about 6 inches [15 cm] long each. Wrap in plastic wrap and foil and freeze. To use, thaw and slice into patties with a knife, then cook following the instructions. Or if you like, you can shape into patties, and layer them individually onto a parchment-lined baking sheet and freeze. Then remove and add to a gallon-size zip-top freezer bag.)

If you plan to stuff your sausage, see the instructions.

Cook the sausage patties or links according to the instructions.