Pennsylvania Dutch Fresh Sausage with Sage
★★★★★ 1 vote5
1 lbboned pork shoulder (or) bulk sausage
1/8 tspground pepper (or) white pepper
1/8 tspsage, dried (i use fresh)
1/2 tspthyme, dried (i use fresh)
How to Make Pennsylvania Dutch Fresh Sausage with Sage
- 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.
- Combine the spices and beaten egg with the ground pork and mix well until well incorporated.
- Let sausage mixture sit for at least 20 minutes to allow the spices to bloom, then use as desired.
- 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.