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Off Topic TN Forums
Cooking Forum
Breakfast sausge
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<blockquote data-quote="Snowwolfe" data-source="post: 5863688" data-attributes="member: 14220"><p>This is the recipe I been using for years, tweaking it along the way. Everyone who has tasted it loves it. The maple syrup is not overpowering as you can barely detect it. Add more red pepper or cayenne if you like but this already has a mild bite to it.</p><p>I add the spice's and mix in with the pork chunks. Grind the meat once with the coarse (1/4 inch) blade, place meat back in the freezer then grind again using a finer plate. I been using a 1/8 inch plate for second grind but just ordered a 3/16 for a slightly coarser finish.</p><p>Enjoy</p></blockquote><p></p>
[QUOTE="Snowwolfe, post: 5863688, member: 14220"] This is the recipe I been using for years, tweaking it along the way. Everyone who has tasted it loves it. The maple syrup is not overpowering as you can barely detect it. Add more red pepper or cayenne if you like but this already has a mild bite to it. I add the spice's and mix in with the pork chunks. Grind the meat once with the coarse (1/4 inch) blade, place meat back in the freezer then grind again using a finer plate. I been using a 1/8 inch plate for second grind but just ordered a 3/16 for a slightly coarser finish. Enjoy [/QUOTE]
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Breakfast sausge
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