Homemade Three Meat Maple Syrup Sausage

This here sausage only takes up about an hour to make enough to last you quite a while. The best part is that it ain't got none of them chemicals in it with fourteen syllable names. As a general rule, Grandpa Wilbur thinks that if you cain't pronounce it, then you shouldn't ought to be eating it.

Anyway, if you think that a five pound batch of sausage is too much for you then you can just invite some friends or family over to help you make up a batch. If you’re real hard up, then you could even invite the in-laws over. If you do that, though, you’re gonna’ wanna’ double the batch to avoid a fight over who takes the most home.

Grandpa Wilbur can tell you straight up that once you sample this here sausage it’s gonna’ be like trying to eat just one Lay’s Potato Chip.  

You’re gonna’ need the following ingredients for a single batch of sausage.

1 lb ground beef

1 lb ground pork

3 lbs ground chicken or turkey

1 cup finely chopped sweet onion

4 tsp sage

4 tsp poultry seasoning

4 tsp black pepper

2 tsp cayenne

2 tsp salt

6 tbsp maple syrup

You wanna’ put all of this stuff into a bowl big enough to hold it all and leave you some smooshing and mixing room without it spilling out of the sides.

Wash your hands thoroughly with soap and water before starting to smoosh and mix. You don’t want any Typhoid Mary stuff going on.

Before you start mixing your sausage, coat the inside of a cast iron skillet with cooking spray and set it over a burner with the knob twisted to about 1/3. You’re gonna’ need this for cooking up a sample when you’re done mixing.

Commence smooshing and mixing your sausage. When you think that you’re done, just keep on smooshing and mixing until you cain’t turn up no more colors, in the mix, different from the rest of the sausage.

When you’re satisfied that the sausage is mixed, cook a small patty in the hot pan and do a taste test. You can add more spices if you like or some more meat to tame it down if it’s too hot for you.

This is where, if you invited help over to make your sausage, you’re gonna’ wish that you didn't. That’s because once that sausage lights up your tasters, you won’t want to share. Worse, when your helpers get a sample, they’re gonna’ try to sneak away with all of your sausage.

Set aside the sausage that you’ll use in the next day or two and press the rest into patties and freeze them. It doesn't matter what diameter that you like to make them but they cook up best if they’re about ¾” of an inch thick. At that thickness, you can put these patties, still frozen, into a covered skillet with a little chicken broth or water, on medium heat. They’ll cook up delicious in no time.