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Pork Sausage
From The farm cook & rule book, 1923
Serves 8
Use pork casings for stuffing.
Presented as published in 1923. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
647Calories
24 gProtein
2 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories647 kcal
Protein24 g
Carbohydrates1.7 g
Fiber0.8 g
Sugars0 g
Total Fat60 g
Saturated Fat21 g
Monounsaturated Fat27 g
Polyunsaturated Fat6.5 g
Omega-30 g
Cholesterol126 mg
Sodium2134 mg
Potassium464 mg
Calcium56 mg
Iron1.6 mg
Magnesium29 mg
Phosphorus267 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A6.5 mcg
Vitamin E0.6 mg
Vitamin K18 mcg
Vitamin B60.5 mg
Vitamin B121 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.6 mg
Folate9.5 mcg
Choline0.6 mg
Caffeine0 mg
Water85 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 102. The excerpt below is the record exactly as published.
Pork Sausage For every 3 pounds of fresh lean pork allow 1 pound of fat. Grind the meat and fat in a food grinder. Weigh the meat and spread it out in a thin layer on a flat surface and sprinkle with the seasonings. For every 5 pounds of ground meat, use 1% to 2 ounces of salt, I/2 ounce of black pepper and % ounce of ground sage
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