My Favorite of the Pork Sausage Recipes from the Pennsylvania Dutch

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This is my favorite of the Pennsylvania Dutch pork sausage recipes. It originated on the farmsteads of the eastern United Sates, and the sausage was intended to give a solid start to breakfast and the rest of the day.

Typically, this sausage was not stuffed but was formed into patties and used right away.

The farm wife usually did her sausage making fresh for each meal. For that reason, the recipe is for a small batch (1 lb) but can easily be adjusted for larger crowds.

Because it uses fresh egg as a binder, this isn't the best sausage to try and keep in the freezer unless it has been cooked.

I sometimes make larger batches, fry it all in patty form, and freeze the patties for future breakfasts. The patties can be thawed and quickly reheated in a hot skillet.


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  • 1 lb boned pork shoulder

  • 1 teaspoon salt

  • 1/8 teaspoon ground black pepper

  • 1/8 teaspoon sage

  • 1/8 teaspoon thyme

  • 1 egg, beaten

  1. Bone the pork, trimming out any gristle or connective tissue. Cut it into 1 inch cubes and grind it through the medium plate of your meat grinder.

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

  3. Let the sausage mixture sit for at least 30 minutes to allow the spices to bloom, then form the sausage into patties and fry until brown.

You can keep this sausage in the refrigerator for a day or two but it doesn't freeze all that well. Don't make more than you will use in that time unless you plan to freeze it after it is cooked.

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