This is my favorite Smoked Maple and Berry Sausage Recipe. It is a fresh maple sausage recipe and then you add the berries. Normally I don’t smoke it because of the berries, but you can add some liquid smoke instead. Or use your own recipe, and substitute maple sugar for the dextrose or sugar that the recipe calls for. However, be sure that it is the true maple sugar, NOT maple flavoured sugar. Cook, fry or bake. Store in fridge around 4 days or double wrap and freeze for 6 months.
Ingredients
3 lbs venison
2 lbs smoked bacon. cooked crisp, crumbled
1 lb pork butt
1 T salt. (if bacon is real salty don’t use the 1 T)
4 T maple syrup. Try to use real vermont maple. More or less to taste
1 T sage
1 cup blueberries
1 T black pepper
1 T garlic powder
1 t coriander
1 t ground mustard seed
1 t marjoram
1/2 cup ice water
33-36mm hog casing (opt)
Directions
1. Grind venison, bacon, pork butt and berrys (opt) through med plate 1 time.
2. Combine with the remaining ingredients and mix thoroughly.
3. Stuff into casing, twist into 4″ links or make into patties.
This I don’t smoke because of the berrys. You could add some liquid smoke if you wish. Cook, fry or bake. Store in fridge around 4 days or double wrap and freeze for 6 months.
