Best 3 Pennsylvania Dutch Fresh Sausage With Sage Recipes

In the heart of Pennsylvania Dutch Country, a culinary treasure awaits: Pennsylvania Dutch Fresh Sausage with Sage. This savory sausage, bursting with flavor, is a testament to the region's rich culinary heritage. Made from a blend of fresh pork, aromatic sage, and a symphony of spices, this sausage is a versatile delight that can be enjoyed in a variety of ways. Whether grilled, pan-fried, or smoked, its juicy interior and crispy exterior are sure to tantalize your taste buds. Accompanying this main recipe are three additional variations that cater to diverse preferences: a spicy rendition infused with cayenne pepper, a sweet and tangy version featuring apples and brown sugar, and a hearty sausage stuffed with savory sauerkraut. These variations offer a delectable journey through the diverse flavors that Pennsylvania Dutch cuisine has to offer.

Let's cook with our recipes!

HOMEMADE SAGE SAUSAGE PATTIES

Homemade Sage Sausage Patties image

Oregano, garlic and sage add savory flavor to these ground pork patties. I've had this Pennsylvania Dutch recipe for years, and it always brings compliments.

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 pound ground pork
3/4 cup shredded cheddar cheese
1/4 cup buttermilk
1 tablespoon finely chopped onion
2 teaspoons rubbed sage
3/4 teaspoon salt
3/4 teaspoon pepper
1/8 teaspoon garlic powder
1/8 teaspoon dried oregano

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.

Nutrition Facts : Calories 162 calories, Fat 11g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 323mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein.

PENNSYLVANIA DUTCH FRESH SAUSAGE WITH SAGE

Pennsylvania Dutch Fresh Sausage with Sage image

I love fresh sausage, and the act of mixing the flavors together. This was in a Pennsylvania Dutch cookbook that my sister gave me years ago. It is how my Grandmother Scarbrough cooked and every time I eat this I am taken back to her huge garden.

Provided by Dawna Granger

Categories Other Breakfast

Number Of Ingredients 6

Ingredients

1 lb boned pork shoulder (or) bulk sausage
1 tsp salt
1/8 tsp ground pepper (or) white pepper
1/8 tsp sage, dried (i use fresh)
1/2 tsp thyme, dried (i use fresh)
1 egg, beaten

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.

PENNSYLVANIA DUTCH SAUSAGE AND POTATO SOUP

Pennsylvania Dutch Sausage and Potato Soup image

I've tweaked this recipe I found in an herb magazine I once subscribed to. Since my husband is an avid deer hunter, I sometimes use venison kielbasa. Then we call it 'Buck-Pole Soup'

Provided by Lisa MacDonald

Categories Other Soups

Time 50m

Number Of Ingredients 9

Ingredients

1 pkg polish kielbasa or smoked sausage, cut in bite sized pieces
4-5 red skinned potatoes, cut in bite sized pieces
3 large celery stalks, chopped
1 large yellow onion, chopped
1 bunch parsley, chopped
2 can(s) 10 3/4 ounces chicken broth
2-3 c water, depending on how much broth you want
3-4 tsp chicken bouillon granules, to taste
1/2 c cream or half and half

Steps:

1. Combine first 7 ingredients in large soup pot and simmer until potatoes are tender. Add chicken boullion to taste during cooking. Add cream to finished soup right before serving. Do not boil after cream is added.
2. This could also be made in a slow cooker for 3 hours on high or 5 hours on the low setting. The cream can also be added to each individual bowl after serving.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your sausage.
Grind your own meat. This will give you more control over the texture of the sausage.
Season the sausage well. Use a combination of salt, pepper, and other spices to create a flavorful sausage.
Stuff the sausage casings evenly. This will help to prevent the sausage from breaking apart during cooking.
Cook the sausage slowly and evenly. This will help to prevent the sausage from becoming dry.

Conclusion:

Pennsylvania Dutch fresh sausage with sage is a delicious and versatile sausage that can be used in a variety of dishes. It is a great choice for breakfast, lunch, or dinner. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite. So, next time you are looking for a flavorful and satisfying sausage, give this Pennsylvania Dutch fresh sausage with sage a try. You won't be disappointed!