Sausage Meat
- 25 lbs lean pieces cut from the shoulder & tenderloin
- 15 lbs fat from the back of the chine
- 1 lb salt
- 1/2 lb black pepper
- 4 ounces allspice
- 1 ounce sage
- Lard, melted
Cut the fat into small pieces and then chop it. Grind the lean meat. Mix all together, kneading in the seasoning. Press it down into small pots and pour melted lard across the top.
Submitted by Nov 7, 2009
15 min
30 min
45 min