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LOCATION: Recipes >> Preserving Meats >> Sausage 02

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Sausage

6 pounds lean pork
3 pounds fat pork
12 teaspoons powdered sage
6 teaspoons black pepper
6 teaspoons salt
2 teaspoons powdered mace
2 teaspoons powdered cloves
1 nutmeg, grated

Grind the meat, fat and lean, in a sausage mill, or chop very fine.
Mix in the spices by hand, taste for seasoning (cook it first),
pack into stone jars, pour in melted lard on top. Or you can make
long narrow bags of stout muslin, pack tight with sausage, dip bag
in melted lard and hang from rafters in basement.

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