Sausage

Ingredients

• twelve pounds of meat
• three tablespoonfuls of salt
• three of black pepper
• six of sage
• a teaspoonful of red pepper

Method

1. 1

   Grind the meat through the mill, mix in the seasoning thoroughly, and let it remain for half an hour.

2. 2

   Grind again and stuff.

3. 3

   Hang in a dry, cool place for a week or ten days until the skins are dry.

4. 4

   Rub with meal and store in a wooden box with brown paper between layers.

Nutrition per serving

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 79. The excerpt below is the record exactly as published.

Sausage To every twelve pounds of meat take three table- spoonfuls of salt, three of black pepper, six of sage and a teaspoonful of red pepper. Grind the meat through the mill, then mix in the seasoning thoroughly. Let remain half an hour, then grind again and stuff. Hang up in a dry, cool place. It is best not to link the sausages, as they dry more quickly when not linked. After they hang a week or ten days, or until the skins are dry, take them down, rub well with meal and place in a wooden box with brown paper between each layer. Sausage may be kept fresh for any length of time if fried, placed in jars, and covered with the drippings, or if they are not sufficient, making up the deficiency with melted lard. Keep the jar well covered, in a cool place. Pickled or Corned Beef Boil four ounces of saltpeter in twelve gallons of water. Have ready one hundred pounds of beef cut in nice pieces for roasting. Dip each piece in the boil- ing saltpeter water, let remain one minute, then lay out to cool. When all have been dipped, add to the water nine pounds of salt, half gallon of molasses, five pounds of brown sugar, two ounces of pearlash. Boil well and skim; let get perfectly cold. Pack the beef in a barrel, pour the cold pickle over it, and place weights on the beef to keep it well under the brine. Ready for use in three weeks. This keeps well. THE NEW ANNIE DENNIS COOK BOOK 151 Seasoning for Sausage Meat To twelve and one-half pounds of pork, ground nicely, add three tablespoonfuls of salt

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