Recipe - Home Made Pork Sausage

4 pound Trimmings
5 teaspoon Salt
4 teaspoon Ground sage
2 teaspoon Ground pepper
One half teaspoon Cloves or
1 teaspoon Ground nutmeg; (if desired)
1 teaspoon Sugar

Thoroughly mix the seasonings, spread it over the trimmings, and grind the
whole quantity through the fine plate. You may prefer to grind the
unseasoned meat through the 1/2inch holes and then mix it with the
seasonings, and then grind the meat through the 1/8inch holes. If you are
stuffing the meat into casings do so immediately after grinding. The
sausage should be soft enough to pack tightly in the casings without adding
cold water. To make bulk sausage that will slice and fry without crumbling,
add a scant half cup of cold water to each 4 pounds ground, seasoned
sausage and knead with hands until the meat becomes sticky and dough like.
Pack tightly into molds or pans and chill before slicing. busted by sooz
Posted to recipeludigest Volume 01 Number 170 by James and Susan Kirkland
kirkland@gj.net on Oct 27, 1997