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Title: Homemade Sausage Meat
Categories: Penn American Pork Sausage
Yield: 20 Pounds
| 5 | lb | Fat pork meat |
| 15 | lb | Lean pork |
| 1/2 | c | Salt |
| 1/2 | tb | Red pepper |
| 1 1/2 | tb | Black pepper |
| 2 1/2 | tb | Ground sage |
| 1 | tb | Sugar |
Pleasant Hill Shaker Village
Run meat through meat chopper twice and mix thoroughly. Add sesonings and mix very thoroughly. Cover tightly and refrigerate well. Stir well each time before using. Use within 2 weeks. Yields 20 pounds.
Source: "The Best of Shaker Cooking; Revised and Expanded" by Amy Bess Williams Miller and Persis Wellington Fuller, Macmillan Publishing Co., 1985, ISBN 0-02-584980-8.
Typed by Manny Rothstein, 1/97.
From: Manny Rothstein Date: 01 Mar 97 National Cooking Echo Ä
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