Pork Sausage (Home-made)

Name: Pork Sausage (Home-made)
Ingredients: Grind up the shoulder of pork and some lean of beef.; Use 1 pound beef to every 3 pounds pork.; Season with salt.

From Simple cooking of wholesome food for the farm home, 1913

Presented as published in 1913. 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

3311Calories

352 gProtein

0 gCarbs

203 gFat

Full nutrition (34 nutrients)

Calories3311 kcal

Protein352 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat203 g

Saturated Fat69 g

Monounsaturated Fat89 g

Polyunsaturated Fat35 g

Omega-31.4 g

Cholesterol1157 mg

Sodium1442 mg

Potassium7140 mg

Calcium227 mg

Iron18 mg

Magnesium336 mg

Phosphorus3656 mg

Zinc54 mg

Copper1.3 mg

Manganese0.2 mg

Vitamin D11 mcg

Vitamin C0 mg

Vitamin A73 mcg

Vitamin E3.7 mg

Vitamin K6.4 mcg

Vitamin B68.5 mg

Vitamin B1220 mcg

Thiamin (B1)8.3 mg

Riboflavin (B2)4.3 mg

Niacin (B3)87 mg

Folate23 mcg

Choline1153 mg

Caffeine0 mg

Water1248 g

As published

This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 7. The excerpt below is the record exactly as published.

Pork Sausage (Home-made). — Grind up the shoulder of pork and some lean of beef. Use 1 pound beef to every 3 pounds pork. Season with salt

Cook this with the app: pantry check, scaling, and the assistant.