Natalie Beal Hunsucker’s Pennsylvania Dutch Breakfast Sausage Recipe

Special thanks to Natalie Beal Hunsucker for the recipe, picture and permission to publish it under my blog!

Natalie Beal Hunsucker’s PA Dutch breakfast sausage

  • 10 pounds meat (Natalie used 70% venison 30% pork)
  • 1 cup brown sugar
  • 2 tablespoon salt
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 4 teaspoon black pepper
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon thyme
  • 1/4 teaspoon cumin
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon coriander

In a small bowl, combine all the ingredients except the meat and mix well. Place the meat in a large bowl and add the mixed spices to it. Mix well with your hands. Put into casing or form into patties.

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About Joe Graff

President and co-owner of DC based design studio, icon werx, inc. Lived in Thailand for 8+ years (2003-2011). Rheumatoid arthritis and triple joint replacement patient.
This entry was posted in American, Main Dish, Pork, Side Dish. Bookmark the permalink.

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