Homemade Oatmeal Sausage
Using pork, oatmeal and some other ingredients to make sausage.
Cynthia Carter knows how to take the chill out of a cold
winter morning. She just serves up sizzlin' hot . . .
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Here's a recipe that the sausage lovers in your family are
sure to rave about: an easy to fix, economical (and
delicious) herb-flavored German oatmeal sausage!
FROM PIG . . .
Anyone who raises and slaughters his or her own hogs can
prepare the pork for this recipe at home. Just save the
tail, feet, head (minus the eyes), and any other edible
leftover scraps from a butchered pig. Scrub the pieces of
meat well and simmer 'em all day in a large pot. (Be sure
to replace any water that steams away as the pork cooks.)
Let the boiled meat cool—in the pot—overnight
and into the next afternoon, then pick the meat from the
bones and run it through a meat grinder. (If you don't
raise hogs, you can substitute three pounds of unseasoned
bulk pork sausage from the supermarket or butcher.)
. . . TO PAN . . .
Chop two medium onions into fine pieces and cook them in
three quarts of water until they're tender. Then add the
three pounds of ground boiled pork, about two teaspoons of
salt (to taste), a little pepper, one-eighth teaspoon each
of nutmeg and allspice, four teaspoons of summer savory
(three teaspoons of sage will do if you don't have savory),
and 18 ounces (1 pound, 2 ounces) of non-instant rolled
oats.
Boil the ingredients until the oatmeal and pork are done
(about fifteen minutes), let the mixture cool a bit, press
it into loaf pans, let the loaves cool completely, and wrap
them in wax paper and foil. They can be stored in the
'fridge or frozen for later use. (If that recipe sounds too
complicated, just mix the onion, water, pork, spices, and
oatmeal together . . . spread the mix in loaf pans . . .
and cook 'em in a medium oven for four hours.) . . .
. . . TO DINNER PLATE
When you're ready to eat the sausage (it's great with eggs
for breakfast or as a main dish at dinner time), all you
have to do is cut a few slices off a loaf and fry 'em in
butter or oil until they're golden brown and crispy.
This German oatmeal sausage has been a favorite with my
family for at least three generations. I'm sure you and
your folks will enjoy it every bit as much as we do.
MOTHER'S NOTE: My recipe tested tasters tried Ms. Carter's
sausage and rated it as very good indeed. They tell me that
raw ground pork can be used, too. Just fry it enough to
render out some of the fat before you add it to the other
ingredients. Have a hearty appetite!
