For breakfast or for dinner, oatmeal sausage is delicious and easy to make. Here's the recipe.
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!
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.)
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.) ...
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.
EDITOR’S NOTE: My recipe tester/ 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!