Sausage, Smoked and Fresh
Sausage, Smoked and Fresh
Those German immigrants who settled in eastern Pennsylvania did not invent sausage. They developed their taste for the robust meat in Germany, but found it translated well to the New World where they could still grow hogs and do their own butchering.
Sausage was, and is, eaten both smoked and fresh. The fresh variety was either cooked and canned for future use or buried under fat in crocks kept in the cool cellar for more immediate use.
Smoked sausage, after being smoked, hung in the attic, offering its spicy flavor throughout the winter.
Both varieties were commonly prepared by browning the pieces and serving them with potatoes.
Ingrediënten
- 1½ lbs. sausage fresh or smoked
- ½ cup water
- 2 –3 Tbsp. flour
- 2 –3 cups water
Instructies
- Cut sausage in 4-inch lengths.
- Brown well on all sides in skillet.
- Add ½ cup water, cover and cook for 15–20 minutes or until sausage is fully cooked.
- Remove sausage from pan and keep warm.
- Mix or shake flour and 2–3 cups water together until all lumps are gone.
- Stir into sausage drippings in pan over low heat until it comes to a boil and thickens slightly into a gravy.
- Return sausage to pan and heat thoroughly.
- Serve.
