Country Pork Sausages
- 6 lbs lean pork, ground
- 3 lbs fatty pork meat, ground
- 3 Tbsps salt
- 2 Tbsps black pepper
- 4 Tbsps sage, pounded & sifted
- 2 Tbsps summer savory
- Pork casing
Mix the ground lean and fat pork together. Mix the seasoning in with your hands. Put the mixure into the casing. Dip the casings in melted butter and hang them in a cool, dry, dark place.
Some prefer to pack the meat in jars, pouring melted lard or butter over it and covering the jar. Take out what is needed and mold into small round cakes with the hands. Fry until brown.
Many prefer spices added to the seasoning ---- cloves, mace and nutmeg. This is entirely a matter of taste.
Some prefer to pack the meat in jars, pouring melted lard or butter over it and covering the jar. Take out what is needed and mold into small round cakes with the hands. Fry until brown.
Many prefer spices added to the seasoning ---- cloves, mace and nutmeg. This is entirely a matter of taste.
Submitted by Jul 17, 2009
15 min
30 min
45 min