PURE PORK SAUSAGE
Good pork sausage may be made as follows:
55 pounds fresh lean meat.
35 pounds fat.
1 pounds salt.
2 ounces fine sage.
1 ounce ground nutmeg.
4 ounces black pepper.
Cut the meat into small pieces, mix and add the spices, and then put through the grinder, using the small plate. After it is well ground, mix thoroughly to be sure that it is uniformly seasoned. No water should be added if the sausage is to be stored away in bulk. If it is to be stuffed in casings a little water may be necessary to soften the meat so that it will slip easily into the casings. Cook thoroughly before eating.
Farmers' bulletin, Issues 1176-1200
By United States. Dept. of Agriculture
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