Pork Sausages

Ingredients

• eight ounces of salt
• half ounce of salt-petre
• two ounces of pepper
• salt
• pepper

Directions

1. Take thirty pounds of pork, mostly lean; chop it very fine, season with eight ounces of salt, one -half ounce of salt-petre, two ounces of pepper, and such sweet herbs as suit the taste. They should be finely sifted; sage, summer savory, or sweet marjoram are all good. To keep for family use, the meat can be packed in stone jars and covered with a cloth, over which pour melted lard. When used, make into cakes.

2. Bags for holding the meat, may be made of old white muslin, large enough to allow a slice to be from three to four inches in diameter. Keep in a cool place.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.