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I have made the sage and maple versions.  The maple needs more salt with the increased sweetness, but both versions make satisfactory sausage.
Ingredients
  • subheading: Sage:
  • 16 oz. ground pork
  • 1 tsp. salt
  • ½ tsp. dried parsley
  • ¼ tsp. rubbed sage (or more)
  • ¼ tsp. fresh coarse ground black pepper
  • ¼ tsp. dried thyme (or more)
  • ¼ tsp. crushed red pepper flakes (optional)
  • ¼ tsp. coriander
  • ¼ tsp. msg (such as Accent flavor enhancer)
  • subheading: Hot:
  • 16 oz. ground pork
  • 1 tsp. salt
  • ½ tsp. cayenne pepper (or more)
  • ¼ tsp. rubbed sage
  • ¼ tsp. fresh coarse ground black pepper
  • ¼ tsp. crushed red pepper flakes (or more)
  • ¼ tsp. coriander
  • ¼ tsp. msg (such as Accent)
  • subheading: Maple:
  • 16 oz. ground pork
  • 3 Tbs. maple syrup
  • 1 tsp. salt
  • ¼ tsp. coriander
  • ½ tsp. msg (such as Accent)
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