• 1 Pound ground pork

• 1 Egg White

• 1/2 Teaspoon fresh thyme

• 1/2 Teaspoon Fennel, ground

• 1/2 Teaspoon onion powder

• 1 1/2 Teaspoon salt

• 1/4 Teaspoon ground nutmeg

• 1/2 Teaspoon Your Favorite Pork & Poultry Rub

• 2 Teaspoon maple syrup

• 1/2 Teaspoon black pepper

• 6 Cup whole wheat flour

• 1/2 Cup sugar

• 2 Tablespoon baking powder

• 1 Tablespoon baking soda

• 2 Teaspoon salt

• 5 Cup milk

• 1 Whole eggs

• 1 Tablespoon vegetable oil

• 2 Tablespoon maple syrup

Steps

1

Add all the ingredients for the maple sausage into a bowl and mix well. Refrigerate for 15 minutes.

2

When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Pellet Tube if available.

3

Form the pork mixture into 8 round patties, place on grill and smoke for 30 minutes.

4

Remove the smoked sausage patties from grill and set aside.

5

Turn grill temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 500℉ if available. Place a large cast iron skillet or cast-iron griddle on the grill while it preheats.

6

For the pancakes: While skillet preheats, mix the dry ingredients for the pancakes in a large mixing bowl. Add the milk, egg, canola oil, and maple syrup to the dry ingredients and mix until combined.

7

Place a few pads of butter in the preheated skillet and evenly coat. Add 1/4 cup portions of the pancake mix to the skillet. Fit as many as possible at a time without overcrowding.

8

Close lid and cook for 5 minutes or until bubbling. Once bubbling, flip and cook for another 2 to 3 minutes. Remove to a plate to cool.

9

For the smoked sausage: Place smoked sausage patties directly on the grill grate and cook for 3 minutes per side or until golden brown.

10

Assemble your sandwiches with the sausage and pancakes. Add a fried egg and cheese to sandwich, if desired. Place a pad of butter on top and drizzle with maple syrup. Enjoy!