Pennsylvania Dutch Fresh Sausage With Sage Food

HOMEMADE SAGE SAUSAGE PATTIES

Steps:

• In a bowl, combine all ingredients, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties. Refrigerate 1 hour., In a large cast-iron or other heavy skillet, cook patties over medium heat until a thermometer reads 160°, 6-8 minutes on each side.

PENNSYLVANIA DUTCH FRESH SAUSAGE WITH SAGE

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.

HOMEMADE SAGE SAUSAGE PATTIES (EASY)

Steps:

• In a bowl, mix first 8 ingredients.
• Crumble pork over the mixture and combine (may need to use your hands).
• Shape into 8 patties and refrigerate for 1 hour.
• In a greased skillet over medium heat, fry patties for 5-6 minutes on each side or until meat is no longer pink. They may stick a little to the pan due to the cheese.