Pennsylvania Dutch Fresh Sausage with Sage
By Dawna Granger BiddyTwo
I love fresh sausage, and the act of mixing the flavors together. This was in a Pennsylvania Dutch cookbook that my sister gave me years ago. It is how my Grandmother Scarbrough cooked and every time I eat this I am taken back to her huge garden.
boned pork shoulder (or) bulk sausage
ground pepper (or) white pepper
sage, dried (i use fresh)
thyme, dried (i use fresh)
1If using Bulk Sausage, skip to step two (2).
Bone the pork, trimming out any gristle or connective tissue. Cut into 1-inch cubes and grind through the medium plate of your meat grinder.
2Combine the spices and beaten egg with the ground pork and mix well until well incorporated.
3Let sausage mixture sit for at least 20 minutes to allow the spices to bloom, then use as desired.
4You can keep the sausage in the fridge for up to two days however it doesn't freeze well raw. Once cooked, it will last well in the freezer.