German Sausage Recipe

Name: German Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 12 lbs boneless pork butt; 2 ½ teaspoons rubbed sage; 2 teaspoons salt; 1 ½ teaspoons white pepper; 1 ½ teaspoons marjoram; 1 teaspoon crushed red chile; ½ teaspoon savory; ½ teaspoon ground cayenne pepper; ¼ teaspoon ground nutmeg; 1 teaspoon allspice

Servings: persons

2 12 lbs boneless pork butt
2 ½ teaspoons rubbed sage
2 teaspoons salt
1 ½ teaspoons white pepper
1 ½ teaspoons marjoram
1 teaspoon crushed red chile
½ teaspoon savory
½ teaspoon ground cayenne pepper
¼ teaspoon ground nutmeg
1 teaspoon allspice

1
Cut the meat (and fat, if necessary) into chunks.
2
Spread out on a pie pan or cookie sheet and place in the freezer to chill (not long enough to freeze, just long enough to become firm).
3
Grind the meat and fat together twice, using a coarse blade.
4
Add the spices to the meat and fat mixture and knead it in thoroughly.
5
Cover and refrigerate at least a couple of hours or overnight.
6
The sausage can be stuffed into prepared casings or formed into patties or appropriate bulk portions and refrigerated for up to 3 days before use, after which any remaining should be frozen.

122

kcal

Calories

Fat

Protein

Fat Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 12 lbs boneless pork butt, 2 ½ teaspoons rubbed sage, 2 teaspoons salt, 1 ½ teaspoons white pepper, and more.

Yes, German Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

German Sausage

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