Homemade Oatmeal Sausage

For breakfast or for dinner, oatmeal sausage is delicious and easy to make. Here's the recipe.

| November/December 1978

  • 054-170-01
    Oatmeal sausage is great with eggs for breakfast.
    PHOTO: MOTHER EARTH NEWS STAFF

  • 054-170-01

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.

Mary Renn Moorash
12/2/2009 11:15:53 AM

My mother and g-mother use to make this recipe also, they called it “Scrapple”. They would cut in 1/4" slices, dip in egg and then in flour, fry and serve with maple syrup.


vicki_2
9/22/2008 8:33:35 PM

This sausage was brought over with my ancestors from Germany. My German grandmother made this for us and has passed down the recipe to my mom and now to me. It is truly a favorite of all of us. Our recipe uses half pork (fresh shoulder cut) and half ground beef. It uses cinnamon, too. What fun it has been to see this online!







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