Pennsylvania Dutch Fresh Sausage with Sage

Dawna Granger Recipe

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.


Recipe Rating:
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Ingredients

1 lb
boned pork shoulder (or) bulk sausage
find more delicious recipes at www.porkbeinspired.com
1 tsp
salt
1/8 tsp
ground pepper (or) white pepper
1/8 tsp
sage, dried (i use fresh)
1/2 tsp
thyme, dried (i use fresh)
1
egg, beaten

Directions

1
If 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.
2
Combine the spices and beaten egg with the ground pork and mix well until well incorporated.
3
Let sausage mixture sit for at least 20 minutes to allow the spices to bloom, then use as desired.
4
You 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.