Maple Blueberry Breakfast Sausage
You won't ever have another breakfast sausage like this. Blueberries stuffed inside maple breakfast sausages. Watch Chef Jed's full guide to making these delicious links. Enjoy!
Maple Blueberry Breakfast Sausage
PS Seasoning
2 hours
12 minutes
American
Pork
Take your breakfast to the next level with homemade sausage that’s bursting with flavor. Imagine juicy blueberries tucked inside a sweet maple breakfast sausage—an unforgettable combination! For an easy all-in-one option, check out our Maple Blueberry Breakfast Sausage Kit—it has everything you need to make this delicious recipe at home. Pair with your favorite breakfast sides and savor a meal like no other.
Ingredients
12 LB – Pork Butt or trim
3 LB – Bacon
1 ½ LB – Dried Blueberries
650m grams - #274 Maple Sausage seasoning
1 ½ C – Distilled Water
Natural Sheep Casings
Directions
- Chill grinder part in the freezer or in the fridge overnight for ease of grinding.
- Cut the pork into grinder sized pieces and place in the freezer for 30-45 minutes before grinding. This will help prevent smearing.
- Soak the natural sheep casings according to the instructions on the package.
- Set the grinder up with a 3/8” plate and grind both the pork and bacon.
- Reset the grinder with a 3/16” plate and grind for a second time.
- Mix the seasoning and water into the meat until the meat becomes tacky. This means the protein extraction has started.
- Mix in the dried blueberries.
- Set the stuffer up with the small horn and fill with the meatblock.
- Load the horn with the sheep casings and then stuff the sausage.
- Link the sausage every 3 inches.
- Allow to rest over night to allow the flavors to develop.
- Cut and vacpack the sausages for later use or cook up right away and enjoy!
