Pennsylvania Dutch Fresh Sausage with Sage

Pennsylvania Dutch Fresh Sausage With Sage Recipe

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Dawna Granger


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

How to Make Pennsylvania Dutch Fresh Sausage with Sage


  • 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.

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