pennsylvania dutch fresh sausage with sage

Name: Pennsylvania Dutch Fresh Sausage with Sage
Ingredients: 1 pound(s) boned pork shoulder (or) bulk sausage; 1 teaspoon(s) salt; 1/8 teaspoon(s) ground pepper (or) white pepper; 1/8 teaspoon(s) sage, dried (i use fresh); 1/2 teaspoon(s) thyme, dried (i use fresh); 1 - egg, beaten

(1 RATING)

41 Pinches

Dawna Granger

Roseburg, OR

Updated on Oct 15, 2012

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.

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Ingredients

1 pound boned pork shoulder (or) bulk sausage
1 teaspoon salt
1/8 teaspoon ground pepper (or) white pepper
1/8 teaspoon sage, dried (i use fresh)
1/2 teaspoon thyme, dried (i use fresh)
1 - egg, beaten

How To Make pennsylvania dutch fresh sausage with sage

Step 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.

Step 2

Combine the spices and beaten egg with the ground pork and mix well until well incorporated.
Step 3

Let sausage mixture sit for at least 20 minutes to allow the spices to bloom, then use as desired.
Step 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.
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