Breakfast sausage w/maple syrup in it
About 10 of us get together once a year, and we grind and season our own sausage. We typically grind about 1000 pounds, yes I said 1000. We make lots of 25 lbs batches because that is what our mixer can handle. We make fresh brats, fresh Italian, fresh breakfast. For maple breakfast, we just add pure maple syrup to the mixer along we the seasonings.