Take three pounds of nice pork, fat and lean together, without skin or gristles, chop it as fine as possible, season it with a teaspoonful of beaten pepper, and two of salt, some sage shred fine, about three spoonfuls; mix it well together; have the guts very nicely cleaned, and fill them; or put them down, in a pot, so roll them of what size you please, and fry them. Beef makes very good sausages.
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