Title: To Make Sausage 1
Categories: Regional Makemeat
Yield: 1 Servings

20	lb	Pork **
10	lb	Clear fat pork
2	ts	Sugar
1	ts	Ginger
1/2	lb	Salt, kosher
2	tb	Pepper
1	tb	Sage
(Home	dre	ssed lean pork meat)

"Rare Old Recipes on the Fine Art of Curing Meats"

Cut meat into small pieces and add the seasonings. Put through a sausage cutter, grinding twice. Pack into sterilized jars and keep in a cool place. Use as wanted.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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