Sausage

Ingredients

• one-third fat
• two-thirds lean
• pepper
• salt
• powdered sage leaves

Method

1. 1

   In making sausage, allow one-third fat to two-thirds lean.

2. 2

   Grind through a sausage-grinder, and season to taste with pepper, salt, and powdered sage leaves.

3. 3

   Make in small cakes, and fry without lard.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 20. The excerpt below is the record exactly as published.

Sausage Meat. — For sixty pounds of sausage. Grind the meat twice; season with one and one-half pounds salt, one cup pul- verized sage, three tablespoons cayenne pepper, two table- spoons black pepper and work well. Add more seasoning if preferred. Make a number of sacks eighteen inches long and four or five inches wide and stuff the sausage into them very tight and tie them securely at the top. Eoll the bags in meal while they are moist and hang them up. They will keep all winter just as fresh as when first rrfade. — Mrs. Albert Johnson. Proportions for Sausage Meat. — Twenty-two pounds meat should have half pound of salt, three heaped tablespoonfuls of sage, three of pepper and two of thyme. — Mrs. H. E. Lancaster. Sausage. — In making sausage, allow one-third fat to two- thirds lean. Grind through a sausage-grinder, and season to taste with pepper, salt, and powdered sage leaves

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