Sausage, Pork and Beef

Ingredients

• For 10 pounds of sausage
• seven and one-half pounds of pork
• two and a half of beef
• two tablespoonfuls of salt
• one teaspoonful of pepper
• one teaspoonful of allspice
• one teaspoonful of cloves
• one teaspoonful of sage

Method

1. 1

   Grind the meats fine, add salt, pepper, allspice, cloves, and sage.

2. 2

   Heat until too hot to hold your finger in it.

3. 3

   Turn into scalded stone jars, cover with cheesecloth, and pour hot suet over.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 26. The excerpt below is the record exactly as published.

Sausage, Pork and Beef.— For 10 pounds of sausage use seven and one-half pounds of pork and two and a half of beef; grind fine, add two tablespoonfuls of salt, one teaspoonful each of pepper, allspice, cloves and sage. Heat all together until so hot you cannot hold your finger in it. Turn into stone jars that have been thoroughly scalded and aired, cover with cheesecloth and pour hot suet over the cloth. When any is wanted for use, take out and make into cakes and fry. Summer Sausage. — Use any recipe you like best, but use cloih casings made from muslin, casings to have a diameter of three to four inches, and length to fit a baking pan. Casings are easily made with sewing machine. Smoke the finished sausage to your heart's content. After smoking let sausage dry sufficiently, which takes four or five weeks, de- pending on where hung to dry. The sausage should be fit for eating, which can readily be ascertained by cutting one through. When dry enough melt a quantity of paraffin — about one-half pound for a dozen sausages — put in baking pan, then place the sausages therein and roll about in the hot parafGn, one at a, time. Hang up in a dry place and they will keep nicely and indefinitely. Virginia Beef Sausage. — Mix two cupfuls of finely-chopped raw beef, I'/i cupful of fat salt pork minced very fine, two teaspoonfuls of pow- dered sage, a scant teaspoonfal of pepper

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