Michigan State University Extension
Preserving Food Safely - 01600616


     15 lb. lean meat                                       
     10 lb. pork or beef fat                                
     3/4 cup salt                                           
     6 tablespoons ground black pepper                      
     5 tablespoons rubbed sage                              

     Cut  lean  meat and fat into 1-inch  squares  or  grind
through  a  coarse  (1/2  to  1  inch)  plate.    Season  by
sprinkling  the  ingredients  over the meat  and  hand  mix.
Grind  through a 3/16-inch plate.  Sausage can be frozen  in
packages,  made  into  patties or stuffed into hog  casings.
The  above  produces  a mild sausage.   For  a  more  highly
seasoned  sausage,  increase  the amount of pepper  and  add
additional  seasoning  (example  1  tablespoon   nutmeg,   1
tablespoon ginger, 1 tablespoon mace).                      

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