Recipe - American Farm Sausages - 13

5 pound Pork; grind medium
1 tablespoon Black pepper
5 teaspoon Salt
1 tablespoon Sage
1 teaspoon Cayenne pepper
One half teaspoon Ginger
1 Bay leaf; crushed
1 cup Cold water

It had a lot of recipes for countrystyle sausages. I made a half cup test
batch of 18 different recipes to see which one we liked. Here is the one we
liked the best. I made a 6# batch and formed it into patties and froze
them. I did not add the water. I am going to try smoking some the next time
I fire up the NBBD. I used fresh sage and bay from my herb garden.

Recipe by: Jerry Predika "The Sausage Making Cookbook"

Posted to bbqdigest by wight@odc.net on May 29, 1998