Pork tenderloin was on sale when I did groceries last week so I picked up about 4 of them. Half with the intention of making sausages with, although I hadn’t decided at that point what kind of sausages.

{As I mentioned in an earlier post (Homemade sausages), Dillon bought me a grinder/sausage stuffer for Christmas last year and I was ready to use it again!}

When it was time to decide I chose to do a sort of Canadian favourites kind of sausages…. beer, maple syrup, garlic and a bunch of other stuff. That is what “the boys” were getting for dinner that night, along with another air fryer potato recipe (that I will share in another post).

Sandie

Here are the ingredients I used, well, most of them. I forgot to put the minced garlic in the picture!

I ran the pork tenderloin through the grinder/stuffer, on the biggest plate, and then added the rest of the ingredients to the bowl. (While I was preparing the filling I had the casing soaking in lukewarm water to soften)

I mixed it until everything was thoroughly blended…

And then it was time to start feeding it back through the grinder/stuffer to form the sausages.

I used about 2 1/2 lbs. of pork tenderloin and I ended up with 16 sausages. I separated them into “meal size” portions, put them in large freezer bags and froze the ones I wasn’t cooking that night to save for another night! A sort of ready to cook meal if I am ever short on time!

We cooked them up for dinner and they had them on buns with all the fixings!

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Recipe
Homemade “Canadian” Sausages

Preparation Time: 1 hour Servings: 16 sausages

Ingredients

• 2 – 2 1/2 lbs. pork tenderloin
• 1/4 cup maple syrup
• 1/4 cup beer
• 2 tbsp. dried parsley
• 2 tsp. mustard powder
• 2 tsp. minced garlic
• 1/2 tsp. cayenne
• 1 tsp. black pepper
• 1/2 tsp. liquid smoke

Directions

1. Place sausage casing in lukewarm water to soften, about 10 – 20 minutes.
2. Chop tenderloin into cubes, about 2 inch square, and feed through grinder using biggest plate.
3. Place ground pork in large bowl with remaining ingredients and mix until ingredients are fully incorporated.
4. Feed sausage casing on sausage stuffer attachment of grinder.
5. Fill grinder bowl with sausage filling and fill casing.
6. Fill casings until filling is used up.
7. Fry, grill or bake sausages until fully cooked or store in freezer bags or tightly wrapped and freeze until ready to cook.