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Pennsylvania Dutch Sausage

Ingredients
  Fresh pork trimming 20 Pound, cut into cubes
  Salt 3⁄4 Cup (12 tbs)
  Black pepper 6 Tablespoon
  Brown sugar 1 Cup (16 tbs), firmly packed
Directions

MAKING
1. Season the meat properly mixing it with the seasonings and grind twice, using 1/8 inch hole plate.
2. Remove the blade and attach the stuffer spout and force enough sausage into spout to fill it, try to avoid any air pockets.
3. Pull the casing over spout and feed on as much casing as spout will hold.
4. Push in as much mince in the casings as the desired length and then tie the ends together with a strong thread.
5. Hang the sausages to keep the shape round.

SERVING
6. Use as desired by smoking or cooking fresh or freeze for later use.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Method: 
Mincing
Ingredient: 
Pork
Interest: 
Everyday, Healthy
Preparation Time: 
45 Minutes
Servings: 
90

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