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Can't find "sage sausage", need help!

Justpaula Nov 22, 2006 06:36 PM

My butcher sold me regular uncased pork sausage, how much fresh chopped sage should I add to a pound and a half of sausage? I don't want to over do it! It'sfor my stuffing. TIA!

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  1. Clare K RE: Justpaula Nov 22, 2006 06:41 PM

    I'd say one tablespoon per pound and it should be fine.

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      showlett RE: Justpaula Nov 22, 2006 07:23 PM

      I also like dried, rubbed sage for thanksgiving stuffing. I think it gives it a classic, homey flavor. I would go with 1 Tablespoon. Also, a tablespoon of poultry seasoning is good, too.

      1 Reply
      1. re: showlett
        Candy RE: showlett Nov 22, 2006 09:50 PM

        becareful, poultry seasoning has sage in it. Too much sage can be too much of a good thing and over power other flavors.

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        Kelli2006 RE: Justpaula Nov 22, 2006 08:12 PM

        Pork sausage already has some sage in it, unless what the butcher sold you was just ground pork. I would never add more than 1 Tbl. per LB of poultry seasoning OR dried rubbed sage into the pork, as it would be overwhelming with the stuffing.

        Do you plan to add additional sage/poultry seasoning to the bread, or is all the seasoning in the meat mixture?

        I hope this helps.

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          sheiladeedee RE: Justpaula Nov 22, 2006 08:16 PM

          One way to be sure is to go light on the sage, then fry a bit of the sausage and taste it... I do this now since I buy ground pork and season it myself. I think 1 tbsp dried sage per pound, or same of poultry seasoning, would be good as a start. I always add a bit of extra pepper, and a little nutmeg.

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            PDXpat RE: Justpaula Nov 22, 2006 09:59 PM

            I've been known to make sausage myself now and again. THe general-purpose bulk pork sausage sold in many a butcher case, and in rolls at the supermarket, goes by several names. One of those is Sage Sausage, so you may already have in hand what the recipe calls for.
            If you like a lot of sage flavor in your stuffing (I do), add some more, but you probably don't need to. I'm sure it'll taste fine as-is.

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