Maple Sausage. (start To Finish, Single Grind.)

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 3 -3 1/2 lbs lean lamb (lean lamb butt or shoulder works perfectly. i use boneless lamb chops as it is just less work for me)
• 1 small onion, minced (1/2 cup to 1 cup, depending on taste.)
• 1 tablespoon kosher salt (course)
• 1 1/4 teaspoons dried sage
• 1 teaspoon dry mustard
• 3/4 teaspoon fresh ground black pepper (fine grind)
• 1/4 cup pure maple syrup
• 2 tablespoons milk

Recipe

• 1 (**if using store bought ground, skip to 3.) cube your meats up so that your grinder can easily work with it. 1x1 cubes work well.
• 2 grind your lamb with the course grind plate, (medium) putting the grind as it comes out of the grinder into a large bowl. you can use a hand grinder or an electric, both will have equal results. if using electric, i suggest something with 350 watts or better.
• 3 **now that you have your ground, add all the seasoning's, by sprinkling them over the top of the grind.
• 4 by hand, mix well. you want all the seasoning's through the meat evenly, so mix for at least a couple minutes by hand, folding it into its self, and kneading it together.
• 5 reserve what will be used immediately and store away the rest in freezer bags. (freezes well.) i broke the remaining sausage mix into roughly 200 gram packs, which makes about 5-6 hand made links. (which is plenty for breakfast for our family, but may not be for yours.).
• 6 using a couple tablespoons of oil in a fry pan or griddle, cook on medium-low to medium heat, watching and turning when appropriate to avoid any burning until done and juices run clear.