SMOKED OR COUNTRY SAUSAGE
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SMOKED OR COUNTRY SAUSAGE

SMOKED OR COUNTRY SAUSAGE




      

SMOKED OR COUNTRY SAUSAGE


SMOKED OR COUNTRY SAUSAGE

The following ingredients are used in making smoked or country sausage:

85 Pounds lean pork.
15 pounds beef.
1 or 2 pounds salt suit.
4 ounces black pepper.
1 ounce red pepper.
1 ounce sweet marjoram.
1 ounce mace.


Cut the meat into small pieces and sprinkle seasoning over it, then run it through the grinder, using the small plate. Put it away in a cool place for from 24 to 36 hours, then add a little water and stuff into hog casings and smoke in a very cool smoke until a dark-mahogany color is obtained. Cook sausage well before eating.

Farmers' bulletin, Issues 1176-1200 By United States. Dept. of Agriculture

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