Sausage

It sometimes seems strange when I see some of the recipes and realize that you did not always run to the store when you wanted something - like sausage, but instead, had to plan on the making and storing.

To every 12 pounds of meat take 3 Tbsp. of salt, 3 Tbsp. black pepper, 6 Tbsp. powdered sage, and 1 tsp. red pepper. Grind the meat through the mill, then mix in the seasonings thoroughly. Let stand half an hour, then grind again, stuff and hang up in a dry, cool place. After they hang a week or 10 days, or until the skins are dry, take down, rub with corn meal and place in a wooden box with brown paper between each layer. Sausage may also be kept fresh if fried, placed in jars and covered with the drippings. If not sufficient, make up the deficiency with melted lard. Keep the jar well covered in a cool place.