Years ago a Dizzy PIg customer whose family were avid sausage makers sent us a recipe for maple sausage using our Raging RIver rub. It was simple recipe, but amazingly delicious. The recipe was:
- 1 pound ground pork (with good fat content)
- 2 TBS Raging River
- 1/4 cup of maple syrup
Since then we've made a few changes. First we love to use trimmings from spare ribs ground once through the coarse plate on our Kitchenaid grinder. I never really wanted to mess with stuffing casings, so we would make patties. That has evolved to fatties, which are easier to prepare, and can serve several people.
Another change was to use less rub, plus an extra tsp of salt per pound of pork. We also use pure maple sugar instead of maple syrup when possible, simply to make the mixture less messy. In addition, we found that not only is the Raging RIver maple sausage really tasty, but substituting Dizzy's Red Eye Express makes an amazing flavor profile with the maple syrup.
Current Recipe
- 1 pound ground pork (with good fat content)
- 1.5TBS Dizzy's Red Eye Express
- 1 tsp salt
- 1/4 cup pure maple syrup (or maple sugar even better).
INSTRUCTIONS:
Grind rib or shoulder meat through the coarse plate of your grinder once.
PICTURE
Mix in:
1.5 TBS Dizzy's Red Eye Express OR Raging RIver
1 tsp salt
1/4 cup pure maple syrup or maple sugar
Refrigerate overnight if possible for flavors to meld.
Form into fatties (or rolls approximately 10 inches long and 3-4 inches in diameter. Or optionally, you can stuff them. Here we sauted mushrooms and stuffed the fatties with the shrooms and cheese.
Flatten out and insert stuffings, then form the roll around the stuffing.
For best results, apply a coat of rub on the exterior of the rolled fatty. This will help build an amazing flavor crust.
These can be cooked direct or indirect, but we prefer medium heat direct on a raised grate. The sausage is uncooked, and it will take some time to cook and render some of the fat and collagen.
Once your meat reaches 170-175, pull of and rest for 15 minutes before slicing. I usually like to cook these for around an hour. If the fatty is browned in 15 minutes, you are cooking too hot.
Clice and enjoy! A spicy sweet mustard is a great way to enjoy Red Eye Fatties, though nobody complains when they are served plain!
Enjoy!!
Chris
