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pennsylvania dutch fresh sausage with sage

(1 rating)
BiddyTwo avatar
Recipe by
Dawna Granger
@BiddyTwo
Roseburg, OR

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.

(1 rating)

Ingredients For pennsylvania dutch fresh sausage with sage

  • 1 lb
    boned pork shoulder (or) bulk sausage
  • 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

How To Make pennsylvania dutch fresh sausage with sage

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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