PENNSYLVANIA DUTCH FRESH SAUSAGE WITH SAGE
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.
Provided by Dawna Granger
Categories Other Breakfast
Number Of Ingredients 6
Steps:
- 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.
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