Common Sausage-meat

Ingredients

• 6 pounds lean beef or pork
• 3 pounds fat (half the quantity of meat)
• 2 tablespoons coarse sea salt
• 1 tablespoon moist sugar
• 1 teaspoon saltpetre
• 2 tablespoons mixed spices
• 2 nutmegs, grated
• 20 cloves, ground
• 1 teaspoon grated lemon peel
• 2-3 blades of mace, ground
• ½ ounce black pepper

Directions

1. Remove skin, sinew, and gristle from the meat.

2. Mince the lean meat and fat as finely as possible.

3. Add 1 tablespoon of pepper and 1 tablespoon of salt to each pound of meat, mixing thoroughly.

4. For seasoning, pound the lean meat with 2 tablespoons of salt, 1 tablespoon of sugar, 1 teaspoon of saltpetre, and 2 tablespoons of mixed spices.

5. Add grated lemon peel, sage, and thyme to the mixture.

6. For a pork sausage, chop 4 pounds of leg of pork and 2 pounds of fat finely, then mix with nutmeg, cloves, lemon peel, mace, salt, and black pepper.

7. Stuff the mixture into well-cleaned and salted skins.