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SAUSAGE—Amount of Seasoning to Suit Most
Tastes.
Pork, 20 lbs., 3/4 lean, 1/4 fat; salt, 6 ozs.; pepper,
1 oz.; sage, 11/2 ozs. Directions—Chop the meat
fine, or grind, if you have a grinder, mash the salt,
if lumpy, pepper and sage ground nicely, and all
mixed in evenly, and put in cases, or in clean
muslin sacks, as you prefer. Muslin works very
nicely cut in strips about 10 inches wide and sewed
up gives a sack about 3 inches in diameter—cut off
about 15 inches long, one end tied, then, they
being perfectly clean, and wet, pack in the
sausage meat, and press in with the potato
masher, or one made for the purpose, as they need
pressing closely to keep well. Tie the other end,
pack closely in a jar, or firkin, and cover with a
weak
brine, for present use—a stronger brine if to keep
long, or the sacks may be well rubbed with lard, or
butter, and hung up. To use, open one end. turn
the sack back, and slice off about 1/2 of an inch
thick, for frying, is a very nice way. To keep into
the summer as much as 1/2 lb. of salt may be
needed; and some persons may like more, and
some less, sage. Those who like but little sage use
only 1 oz. to the 10 lbs. and those who like it quite
strong of sage use 2 ozs. But the 11/2 ozs. will suit
most tastes. With these variations all tastes can be
be met with very little trouble. It saves all this
trying, tasting and guess work Having tested these
in this way, and submitted them to the taste of
many others, I know whereof I speak. Those who
like beef in their sausage can put in 1 lb. of the
lean to each 10, which will be found plenty. It.
makes the sausage dryer and firmer.
Remarks —For small amounts of sausage Mrs. M.
E. Kellogg, of Brighton, Mich says. " For each
pound of meat put 1 tea-spoonful of salt, 1 of
pepper and 1 of sage. These proportions are just
right and easily got at.
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