HOT TOPICS >> Why homestead? • Gas prices • Great places • Save money • Preserve food

Homemade Oatmeal Sausage

Using pork, oatmeal and some other ingredients to make sausage.

Article Tools

Cynthia Carter knows how to take the chill out of a cold winter morning. She just serves up sizzlin' hot . . .

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!


Comments

Add Your Comment

You can use this comment form to enter your personal experiences or additional information and resources that you'd like to share with Mother Earth News readers. Your helpful advice will be posted on this page.  E-mail addresses are never displayed on comments, but they are required to confirm your comments.

Line breaks and paragraphs are automatically converted — no need to use <p> or <br> tags.

New to Mother Earth News?
Sign up to share comments.
Asterisks(*) indicate required fields.
Name*
Your name appears next to your comment.

E-mail Address*
This will be your login ID.

City State Zip Code

Password*


Confirm Password*

Comments
(Offensive materials and/or spam will be removed, no HTML allowed)
Please Note: Your sign-up must be verified via e-mail before your comment is published.


Subscribe Today - Pay Now & Save 66% Off the Cover Price

Save More Money & Trees!

Pay with a credit card now and take advantage of our Earth-Friendly automatic renewal savings plan. You save a total of $9.95 and get 6 issues of Mother Earth News for only $10.00 (USA only).

Mother Earth News offers you practical information on cutting energy costs, do-it-yourself home improvements, organic gardening, self-sufficiency, sustainable technologies and much more!

OR choose the "BILL ME" option and we'll bill you $14.95 for 6 issues of Mother Earth News. That's still a $5 savings off the regular price of $19.95!

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, $15.50 (includes postage & GST). Foreign subs: 1 year, $18.00. U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here