Lunenburg sausage is part of the South Shore’s distinctive food heritage. Local sources describe a beef-and-pork sausage seasoned with coriander, allspice, pepper and salt, while family and producer formulas vary. This fresh, uncased home version shapes the mixture into patties for easy pan cooking and is distinct from Lunenburg pudding, which is a separate prepared sausage.
The spice blend should taste rounded rather than sharply hot. Chill the patties briefly so they hold their shape, then cook every one to a safe internal temperature. Serve with sauerkraut and boiled potatoes for a simple South Shore-style plate.
Step 1Keep the pork and beef refrigerated at or below 4°C until you are ready to mix. Stir the salt, coriander, black pepper, allspice and summer savory together in a small bowl.
Step 2Put both meats in a chilled bowl. Sprinkle the spice mixture evenly over them. With clean hands, mix gently just until the seasonings are distributed; do not overwork the meat.
Step 3Divide into eight equal portions, about 125 g each, and shape into oval patties about 2 cm thick. Arrange on a parchment-lined tray, cover and refrigerate for 30 minutes. Keep them separate from ready-to-eat foods.
Step 4Heat a large heavy skillet over medium heat. Add a thin film of oil if the pan is dry. Cook the patties in batches without crowding, turning once, until browned and the centre of every patty reaches 71°C on a clean thermometer, about 6–8 minutes per side depending on thickness.
Step 5Transfer cooked patties to a clean platter with clean utensils. Let the skillet return to temperature before cooking the next batch. Serve hot with sauerkraut and boiled potatoes. Wash and sanitize equipment and surfaces that touched raw meat.
Keep raw patties refrigerated and cook them within one to two days, or freeze them for later use. Thaw frozen patties in the refrigerator. Refrigerate cooked leftovers within 2 hours and use within 2–3 days; reheat to 74°C. For a traditional meal, serve with sauerkraut and boiled potatoes. This home recipe is fresh and pan-fried; it does not use curing salts, drying or smoking.
Rounded ingredient-based estimate. Meat fat and sodium vary by product; these values are not a laboratory analysis.
The listed ingredients do not intentionally include a major priority allergen, but check packaged meat and spice labels for cross-contact information. Keep raw meat at or below 4°C and separate from ready-to-eat food. Do not taste the raw mixture. Wash hands and sanitize tools and surfaces after handling it. Use a clean digital thermometer to verify 71°C in the centre of every patty; colour alone cannot confirm safety. Refrigerate leftovers within 2 hours and reheat to 74°C.
No. Local accounts treat them as separate products. This recipe is a fresh beef-and-pork sausage patty and does not reproduce the distinct pudding preparation.
