Recipe: Homemade Pennsylvania Dutch Sausage

Photo documentary of sausage making Sunday here.

There was some adjustment to this recipe as well. We prepared the meat and spices as instructed, but then measured out 1 pound logs to cure 24 hours and freeze. 

~~

“Strongly spiced pure pork sausage to eat fresh, freeze, smoke, or store in lard.”

HOMEMADE PENNSYLVANIA DUTCH SAUSAGE

4 lbs fresh pork sides

2 lbs boneless fresh pork (Boston or picnic shoulder)

2 Tbsp cloves

3 Tbsp coriander seeds

1 tsp ground nutmeg

3 Tbsp salt

2 tsp pepper

Handful finely chopped fresh sage OR 6 Tbsp dry rubbed sage

Pig casings (if using)

Cut skin and rib bones from pork sides. Chop all meat roughly, then grind medium fine. Pound all spices to a powder, then add to meat with salt, pepper, and fresh or dried sage. If using casings, prepare and stuff short fat links (about 4 inches long). Hang sausages in a cool place overnight to develop the flavor. Cook and eat fresh, or freeze. For smoking, leave sausages to dry in cool airy place for 2-3 days, then smoke at 70^o for 5 hours.