Wednesday, February 23, 2011

Yankee Sage Sausage

Straight from Bruce Aidells book


3 pounds pork butt
1/2 to 3/4 pound pork back fat
3 tablespoons finely chopped or dried and crumbled fresh sage, or 2 to 3 teaspoons ground sage
3 1/2 teaspoons kosher salt
1 tablespoon coarsely ground black pepper
1/4 teaspoon ground cayenne pepper
1/4 teaspoon dried summer savory (I left this out)
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/8 teaspoon ground ginger
Pinch of ground cloves
1/4 cup water
Sheep of medium hog casings (optional)

Grind the meat and fat through a 1/4-inch plate.

 In a large bowl, mix the meat, fat, salt, sage, black pepper, cayenne, summer savory, marjoram, thyme, ginger, and cloves with the cold water. Knead and squeeze the mixture until thoroughly blended.

A little taste test. It was good, but will get better, the seasoning needs more time to meld with the meat and fat.

I formed 3 oz patties and set them between sheets of parchment paper.

Into the freezer!

Until next time, Eat Well & Keep Digging!

The Gastronomic Gardener
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  1. This recipe was going so well, and then you just put the patties in the freezer! I was expecting you to cook them. I feel unfulfilled...
    I'm sure it will eventually be worth the wait, but...

  2. Sorry Mark, initial plan is for some scotch eggs this weekend.

  3. Ok, if you feature Scotch Eggs next time round, I'll let you off with a caution! :)

  4. A Yellow flag! Ouch! OK - this weekend I"ll treat y'all to some scotch eggs.

  5. wow - great work on this sausage! i never think of sausage as a breakfast food..of course i lean toward bacon. but wow do i love a good bolognese sauce... hum... maybe a little bit of a challenge?? i mean request... is this something you have in your bag of tricks? got any family secrets you'd like to share?

  6. Ohiofarmgirl, I did a bolognese back on Dec 6th, here's the link Thanks for stopping by!


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