Pennsylvania Dutch Sausage

Always chill your meat before grinding to achieve a better texture and prevent the fat from melting while handling it.

Use a combination of fresh and dried herbs for a more vibrant flavor.

Soak the casings in water for about 30 minutes before stuffing to make them pliable.

Consider adding finely chopped garlic or onion for added flavor.

Make a small test patty before stuffing to adjust seasoning to your taste.

Keep the work area clean and sanitized to ensure food safety while preparing and storing the sausage.

Try various cooking methods, such as slow-cooking or sous vide, for different textures and flavors.

Label any frozen sausage with the packing date to keep track of freezer storage time.

What type of pork is best for this sausage?

Pork butt, also known as pork shoulder, is ideal for this recipe due to its optimal fat content which keeps the sausage moist and flavorful.

Can I use fresh herbs instead of dried if I have them?

You can use fresh herbs; just use about three times the amount noted in the recipe since fresh herbs are less concentrated than dried ones.

What kind of casing should I use?

Sheep casings are traditional, but hog casings or even collagen casings can be used if you prefer.

How do I stuff the sausage casing?

Use a sausage stuffer or a funnel attached to a piping bag to fill the casing, making sure there are no air pockets by gently squeezing as you fill.

What should I do if the casing breaks while stuffing?

If a casing breaks, simply tie off that section and continue stuffing. You can also use kitchen twine to tie the ends if needed.

How can I make sure the sausage is fully cooked?

Cook the sausage to an internal temperature of 160 degrees F for safety. Use a meat thermometer to check.

Can the sausage be frozen?

You can freeze the sausage. Wrap it tightly in freezer-safe packaging to prevent freezer burn. It will keep frozen for 4-6 months.

How do I store leftover cooked sausage?

Store cooked sausage in an airtight container in the refrigerator for up to 4 days.

Can I reheat the sausage if I have leftovers?

Yes, reheat cooked sausage by frying it on a skillet or baking it in the oven until heated through.

Can I add other spices to change the flavor?

Feel free to experiment with spices such as paprika, garlic powder, or crushed red pepper flakes for a different taste.

What's the best method for cooking the sausage?

Frying gives a crispy exterior, while baking can produce a more even texture.

Can I grill this sausage?

Yes, grilling is another popular cooking method that adds a nice smoky flavor.

What's the purpose of water in the sausage mixture?

The water helps to keep the sausage moist during cooking and distributes the spices evenly throughout the mixture.

Meat Grinder (optional): A meat grinder is necessary for coarse grinding the pork butt if the meat is not purchased pre-ground. A food processor may also be used as an alternative but won't achieve the same consistency. You can also ask your butcher to grind it for you in most cases.

Measuring Cups and Spoons: For measuring the sage, cloves, coriander, salt, black pepper, and water.

Large Mixing Bowl: A sturdy bowl is needed for combining all the ingredients thoroughly before stuffing them into the casing.

Sausage Stuffer: For stuffing the mixed sausage ingredients into the sheep casing. A Kitchen Aid attachment for sausage stuffing could also be used as an alternative.

Twine or Kitchen String: If you are tying off the sausage links after stuffing them into the casing, some twine is necessary for securing the ends.

Sauteed Sauerkraut: The tanginess of sauerkraut cuts through the richness of the sausage, providing a balanced flavor that is characteristic of Pennsylvania Dutch cuisine.

Homemade Mustard: A sharp homemade mustard can bring out the flavors of the sausage, adding a zesty kick.

Potato Salad: A creamy deli-style potato salad serves as a refreshing side, offsetting the sausage's savory and spicy notes while offering a hearty texture.

Braised Green Beans: The slight bitterness and crunch of braised green beans provides a nice contrast to the richness of the sausage, adding freshness to the plate.

Roasted Apples: Roasted apples introduce a sweet element that complements the sage and cloves in the sausage, creating a sweet-savory balance.

Apple Chutney: A spiced apple chutney brings a sweet and tangy element that pairs well with the savory notes of the sausage.

Macaroni and Cheese: A creamy macaroni and cheese can complement the sausage's savory qualities.

Grilled Peppers: Charred bell peppers add a smoky sweetness that pairs nicely with the spices of the sausage.

Hearty Bread: A rustic, crusty bread can serve as a vehicle for the sausage or be a simple side that allows the flavors to shine without distraction.

Creamy Horseradish Sauce: A horseradish sauce provides a spicy kick that cuts through the sausage's richness, creating a bold and complementary flavor pairing.