- Jan 18, 2017
- 92
- 63
Made 20 lbs. of old fashioned sage sausage (some call it breakfast sausage) this past weekend. I understand why some people claim it's the most popular sausage in the world------no matter the type sausage I make -----this is the one I always go back to.
Couple notes of interest----the recipe was written on an envelope found in my great-great grandfathers Bible----the letter inside stated that my Grandfather would receive an $8.00 pension for his service in the Civil War, it was dated 1891.
Why it was written down at all is a mystery, because he wasn't a farmer. The farmers were on the Maternal side of the family.
Here is the exact wording:
Sausage
100 pounds
2 and half pound English salt
three quarter pound crack pepper
half pound sage
A scribbled note beside said: Throw some tyme and nutmeg if Gott.
You can break this down into 5 or 10 lb. batches and try it---- I usually add more salt and sage.
Not absolutely sure what English salt means----Pa. Deutche seem to call all non-Germanic, English.
Not exactly sure about crack pepper either-----I use what's called table grind or fine grind.
Interestingly----this recipe or very similar ones, appears on many farms throughout South Central Pa.---Probably spread on the "Early" internet.
Blaise
Couple notes of interest----the recipe was written on an envelope found in my great-great grandfathers Bible----the letter inside stated that my Grandfather would receive an $8.00 pension for his service in the Civil War, it was dated 1891.
Why it was written down at all is a mystery, because he wasn't a farmer. The farmers were on the Maternal side of the family.
Here is the exact wording:
Sausage
100 pounds
2 and half pound English salt
three quarter pound crack pepper
half pound sage
A scribbled note beside said: Throw some tyme and nutmeg if Gott.
You can break this down into 5 or 10 lb. batches and try it---- I usually add more salt and sage.
Not absolutely sure what English salt means----Pa. Deutche seem to call all non-Germanic, English.
Not exactly sure about crack pepper either-----I use what's called table grind or fine grind.
Interestingly----this recipe or very similar ones, appears on many farms throughout South Central Pa.---Probably spread on the "Early" internet.
Blaise