Virginia Sausage Meat

Ingredients

• Pick the sausage meat
• let it stand all night
• season it with salt
• sage
• black pepper
• red pepper

Method

1. 1

   Wash and drain the sausage meat, chop it fine, and season.

2. 2

   Pack in a close vessel.

3. 3

   If stuffing, use cleaned chitterlings.

Nutrition per serving

As published

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

red peppers; bring to a boil, skin, and set to cool. Pack the tongues in a large jar, and when the brine is entirely coid, pour it over them, put on a weight, let remain ten or twelve days, take out, drain, and hang to smoke about two days, then dry moderately, and put away in a flour sack in a dry place. When wanted for use, boil six or eight hours in a pot filled with water, adding more when necessary so as to keep well covered all the time until done; when done, take out and set away to.cool, but do not skin till needed for the table. 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, scattered over forty pounds of meat before grinding. BEEF-STEAK FoR WINTER Use.—Cut the steak large, and the usual thicke ness; have ready a mixture made of salt, sugar and finely powdered sait- petre, mixed in the same proportion as for corning beef; sprinkle the bottom of a large jar with salt, lay in a piece of steak. and sorinkle over it some of d RON, fy = Walk Leos aay i a arene Ga ane hae Te at ar pute oes Me * , 1 of Se ee F ok Tides PLU ordi Tt aR es FA ADS ar NE ea APE Ni ae NOE RCL OMA a Ime Mea NTO IM pAbo A VT aphint at aint Min: " CdR en FINK hr? La my ti nd ARS Hig ean OR i ARR e tA Bt Pent bys Natt d tines tor WIPER REP fe Plens pk Sead ¥ > oy ye unt na FA ahd ' ) HOW T0 CUT AND CURE MEATS. 438 the mixture, as much or a little more than you would use to season in cook- ing, then put in another slice, sprinkle, and so on till jar is filled, with a. sprinkle of the mixture on top; over all, put a plate, with a weight on it, and set in a cool, airy place, where it wilt not freeze. This needs no brine, as it makes a brine of its own. Twenty-five or thirty pounds may be kept perfectly sweet in this way. Take out to use as wanted, and broil or fry as asual. VireintA SausaAGE Mrat.—Pick the sausage meat to get out all the pieces of bones and strings; wash it in lukewarm water, and lay on a table to drain; let it stand all night. Take off some of the fat from the backbone to mix with the lean. If you use ‘‘leaf fat’? when you fry the sausage, it will melt away to gravy and leave a little knot of lean, hard and dry, floating in a sea of melted grease. The fat must be taken off before the chines are salted, and washed, skinned and put to drain with the lean. Next day, chop it fine, picking out all the strings. When fine enough, season it with salt

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