§ 42. Pork Sausage
Pork sausage should be made from clean, fresh pork only. The parts generally used are the shoulder, neck, and lean meat trimmings. About three pounds of lean meat should be used to one pound of fat meat. Mix the fat and lean meat together in chopping. With some cutters it is necessary to run the meat through twice in order to make it fine enough and to mix thoroughly the lean with the fat meat. After it has been cut the first time, spread thinly and season. For each 100 pounds of meat, use one and one-half pounds of pure, fine salt, four ounces of ground black pepper, and two pounds of pure leaf sage, rubbed fine. The seasoning should be sprinkled over the meat, and the meat again run through the cutter, in order to mix the spice thoroughly with the meat. For immediate use, the sausage may be packed away in jars. It may be kept for some time in a jar if melted lard is poured over the top, so as to exclude the air. The sausage may also be stuffed into muslin bags about two inches in diameter. If the stuffed bags are coated with paraffin, they will keep for some time.