Sausage Meat.
15 pounds of pork.
2 ounces of white pepper.
4 ounces of salt.
1 ounce of sage.
1/2 an ounce of coriander.
Have the pork about one third fat and two thirds lean. Chop it fine, and free from all bits of gristle. Mix the seasoning thoroughly with it. Fill cases with this, or pack in stone jars and keep in a cool, dry place.