Sausage

Ingredients

• For ten pounds meat
• five tablespoons sage
• four of salt
• two of pepper
• one tablespoon ginger
• one-half pint of sage
• three and one-half ounces pepper

Method

1. 1

   Mix the minced meat with sage, salt, and pepper.

2. 2

   Pack in jars as in the previous recipe.

3. 3

   Fresh meat can be kept similarly after seasoning with salt and pepper.

As published

This recipe was extracted from Buckeye cookery (1892), page 276. The excerpt below is the record exactly as published.

SausaGE.—-For ten pounds meat take five tablespoons sage, four of salt and two of pepper. Some add one tablespoon ginger, and some a little summer savory. When nicely minced, pack in jars, and treat precisely as in preceding recipe—‘‘To Keep Hams.’ If kept in a cool place, and care taken to replace the lard, there is no difficulty in keeping sausage perfectly fresh almost any length of time. Some persons partially cook meat before packing, but this is not necessary. ' Fresh meat may be kept nicely in the same way, being first seasoned with salt and pepper. Or, one pound salt, one-half pint of sage and three and one-half ounces pepper

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