§ 46. Smoked or Country Sausage
The following ingredients are used in making smoked or country sausage: 85 pounds lean pork, 15 pounds beef, one and one-half to two pounds salt, four ounces black pepper, and one ounce sweet marjoram.
Cut the meat into small pieces and sprinkle seasoning over it. Then grind finely. Put away in a cool place for twenty-four to thirty-six hours, then add a little water, and stuff into hog casings and smoke in a very cool smoke until a dark mahogany is obtained.