Cranberry Walnut Pancakes, Breakfast Sausage Links and Maple Syrup

Ingredients

• 1.5 lb Ground Pork (Use a blend with at least 20% fat for juicy results)
• 2 tbsp Maple Syrup (Pure maple syrup is recommended)
• 1.5 tsp Salt
• 1.5 tsp Dried Sage (Rubbed sage works best)
• 1 tsp Black Pepper (Freshly ground)
• 0.5 tsp Dried Thyme
• 0.25 tsp Red Pepper Flakes (Optional, for a little heat)
• 0.25 tsp Ground Nutmeg
• 2 tbsp Vegetable Oil (For frying)

Instructions

1. 1

   Prepare the Sausage Mixture

   • In a large bowl, combine the ground pork, maple syrup, salt, dried sage, black pepper, dried thyme, red pepper flakes (if using), and ground nutmeg.
   • Using clean hands or a stand mixer with a paddle attachment, gently mix the ingredients until they are just combined. Avoid overmixing to prevent the sausages from becoming tough.
2. 2

   Chill the Mixture

   • Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours. This step allows the flavors to meld and makes the mixture easier to shape.
3. 3

   Shape the Sausage Links

   • After chilling, divide the mixture into 12 equal portions, each weighing about 2 ounces (55g).
   • Lightly moisten your hands with water to prevent sticking. Roll each portion between your palms or on a clean surface to form a link approximately 4 inches long and 3/4 inch thick.
4. 4

   Cook the Sausages

   • Heat the vegetable oil in a large non-stick skillet or cast-iron pan over medium heat.
   • Carefully place the sausage links in the hot pan, ensuring there is space between them. Cook in batches if necessary to avoid overcrowding.

Ingredients

• 38 l Raw Maple Sap (From sugar, red, or black maple trees. Yields approx. 1 quart (950ml) of syrup.)

Instructions

1. 1

   Initial Sap Filtering (Approx. 15 minutes)

   • Pour the collected raw sap through a fine-mesh sieve or several layers of cheesecloth into a large, food-grade container. This initial filter removes any bark, insects, or other large debris.
   • For the clearest final product, repeat the filtering process 2-3 times.
2. 2

   The Outdoor Boil (Approx. 4-6 hours)

   • Set up a large, wide, shallow pot or evaporator pan on a stable outdoor heat source, like a propane burner or a well-ventilated fire pit. NEVER boil large quantities of sap indoors.
   • Fill the pan about three-quarters full with the filtered sap and bring it to a strong, rolling boil.
   • As the water evaporates and the sap level drops, gradually add more sap. Pre-warming the next batch of sap before adding it helps maintain a continuous boil and speeds up the process.
3. 3

   Monitor the Reduction (Ongoing)

   • Continue boiling for several hours. The sap will gradually darken to a light amber color and thicken slightly. The general ratio is 40 parts sap to 1 part syrup.
   • As it gets closer, check for 'aproning': dip a spoon in the liquid and pull it out. If it drips off in a sheet or wide apron rather than a thin stream, it's nearly ready.
   • Skim off any foam that forms on the surface throughout the boil.
4. 4

   Finishing the Syrup Indoors (Approx. 30 minutes)

   • Once the sap has reduced by about 90% and is noticeably thicker, transfer it to a smaller, heavy-bottomed pot and move indoors to a stovetop for precise temperature control.
   • First, measure the boiling point of water with a candy thermometer; this changes daily with barometric pressure. The target temperature for syrup is exactly 7.1°F (4°C) above the boiling point of water.
   • Insert the candy thermometer into the concentrating sap. Boil gently, watching constantly. The temperature will rise slowly at first, then very quickly at the end.
   • Once the syrup reaches the target temperature, remove it from the heat immediately to prevent it from turning into maple sugar.
5. 5

   Final Filtering and Bottling (Approx. 15 minutes)

   • While the syrup is still piping hot (above 185°F / 85°C), carefully pour it through a cone-shaped syrup filter or multiple layers of new, clean felt or cheesecloth. This is crucial for removing 'sugar sand' (niter), a fine mineral sediment.
   • Pour the hot, filtered syrup into sterilized glass jars or bottles, leaving about a half-inch of headspace.
   • Seal the containers immediately. The heat from the syrup will create a vacuum seal, making it shelf-stable. Store in a cool, dark place. Refrigerate after opening.