Homemade pork sausage recipe

Written by A Coalcracker in the Kitchen Published on August 9, 2020 in Eastern European, Main Dishes, page authority Dutch/Amish, Recipes
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When I was a child in the ’60’s và ’70’s in The Coal Region, many of our daily food items were obtained from the back of a door-to-door sales truck.

There was the baker in his orange delivery van who came through town twice a week. He would stop at the bottom of my next door neighbor’s steps và someone from each of the surrounding houses scurried across yards and the highway lớn climb into the van & buy bread, donuts, & various baked goods.

Milk and dairy products were ordered from a paper checklist provided by a local dairy (Guers Dairy, Pottsville, PA, in my case) và appeared early in the morning a couple times a week, cradled snugly in an insulated box that sat by the side door; the box bearing the name of the dairy. (I can still see and smell in my mind the consequences of forgetting to bring in the delivery on a hot summer day.)

Then there was the butcher. Mom would make out a list và gaze down the street on the butcher’s scheduled day for our town. Lượt thích clockwork, the red van would appear. There was a step at the back for customers to climb onto & inside the truck was a mini meat shop, complete with glass-front display case, scale, and rolls of butcher’s paper.

One of my family’s favorites from the local butcher was his fresh pork sausage. Mom would get a long links which she cooked và browned in a frying pan và served accompanied by mashed potatoes smothered in creamed corn. The butcher had wonderful smoked sausage, too, but my favorite from him was the fresh.

A short time before leaving Pennsylvania in 2001 khổng lồ move khổng lồ New Hampshire, I was visiting someone in a neighboring town to the one I grew up in, & they mentioned they were watching for the butcher. Much to lớn my surprise and delight, the truck that came rolling to a stop in front of their house was the same one my Mom climbed aboard so many times in days gone by.

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Amazed lớn find the same man not only still in business, but making stops for door-to-door sales, I grabbed my purse và scurried out to get in line only khổng lồ find myself being taken back decades in my mind to my childhood, waiting with my Mom among the neighbors lớn step into that rolling meat market.

Although the gentleman in the truck did not remember me, I would have recognized him anywhere; he looked lượt thích he did so many years before, only a bit more “mature”.

I ordered up my sausage & departed. That evening’s supper was none other than fresh sausage, mashed potatoes & creamed corn — & it tasted better than I even thought it could.

This recipe for fresh sausage lends itself to lớn being put in casings (there are many videos on Youtube to help you with this step) or formed into patties and pan fried. This is along the lines of a breakfast sausage with its inclusion of sage và marjoram but makes a flavorful general fresh sausage, too.. If you prefer, you can also khung this into loaves & bake khổng lồ an internal temperature of 160F degrees.



In a large mixing bowl, showroom the ground pork.Add the remaining ingredients khổng lồ the lukewarm water, stir together, then pour evenly over the pork in the bowl. Using your hands, phối the ingredients into the pork thoroughly. To demo the seasoning, fry a small patty of the mixture until cooked through và taste. Adjust seasonings to lớn your taste if necessary.Prepare casings, stuff the mixture into medium-size hog casings in lengths as desired. Refrigerate for 24 hours to lớn rest before cooking. May also be made into patties và fried, or into loaves & baked khổng lồ an internal temperature of 160 degrees.To cook sausage in casings, địa chỉ to frying pan with 1/2 inch of water; cover and cook, adding water if needed until internal temp is 160F degrees. Drain off any excess water & allow to fry until casings brown, turning occasionally.