Dry Salt Meats
Ingredients
Directions
Prepare hog and sheep casings by rinsing them thoroughly.
Mix salt, sugar, and spices in a bowl.
Stuff the casings with the meat mixture.
Tie off the ends of the casings securely.
Hang the sausages in a cool, dry place to cure.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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