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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. -
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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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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