OLD TIME SAUSAGE
10 pounds fresh pork (about 20% fat)
2 to 4 tablespoons salt
1 to 2 tablespoons freshly ground black pepper
1 to 2 tablespoons sage
2 teaspoons thyme
3/4 teaspoon crushed red pepper
Sausage casings
Cut the pork into cubes before grinding. Grind using either cutter depending on whether you like a fine or coarse sausage.
Mix thoroughly with spices. Use coarse cutter with sausage stuffer and stuff sausage mixture into casings, twisting into links of desired lengths.
Cook thoroughly before serving.
Store in an airtight container in the refrigerator for a maximum of 2 days. Or, to freeze sausage, wrap carefully in moisture, vapor-proof paper and use within 2 to 3 months.
Makes 10 pounds
Source: Rival Grind-O-Matic Grinder/Salad Maker Manual, 1980
10 pounds fresh pork (about 20% fat)
2 to 4 tablespoons salt
1 to 2 tablespoons freshly ground black pepper
1 to 2 tablespoons sage
2 teaspoons thyme
3/4 teaspoon crushed red pepper
Sausage casings
Cut the pork into cubes before grinding. Grind using either cutter depending on whether you like a fine or coarse sausage.
Mix thoroughly with spices. Use coarse cutter with sausage stuffer and stuff sausage mixture into casings, twisting into links of desired lengths.
Cook thoroughly before serving.
Store in an airtight container in the refrigerator for a maximum of 2 days. Or, to freeze sausage, wrap carefully in moisture, vapor-proof paper and use within 2 to 3 months.
Makes 10 pounds
Source: Rival Grind-O-Matic Grinder/Salad Maker Manual, 1980
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