PURE PORK SAUSAGE
An excellent pork sausage may be made by using three parts of fresh lean pork to one part of fat pork. Cut into small pieces and pass through meat grinder, using a rather coarse plate. Weigh the meat, and for 25 pounds add one-half pound salt, one-half ounce fine sage, one-fourth ounce ground nutmeg, and from one-half to 1 ounce of black pepper. Mix thoroughly and pass again through meat grinder, using a small plate. Form into little round or flattened cakes and fry in deep fat until nicely browned. When several panfuls have been cooked, pour off the grease and add water to the brown parts in bottom of pan to make gravy stock. Add this while hot to the packed cans. Return the grease to pan and cook another panful of sausage cakes. When packed hot, seal cans (partly seal glass jars), and process:
No. 2 cans, 45 minutes at 250° P., or 15 pounds of steam pressure.
No. 3 cans, 55 minutes at 250° F., or 15 pounds of steam pressure.
Sausage cakes may also be canned without any liquid gravy stock added. Pack cans to within one-half inch of top of can. Exhaust from 3 to 5 minutes, seal, and process:
No. 2 cans, 75 minutes at 250° F., or 15 pounds of steam pressure.
No. 3 cans, 90 minutes at 250° F., or 15 pounds of steam pressure.
Farmers' bulletin, Issues 1176-1200
By United States. Dept. of Agriculture
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