Pork sausage should be made from clean, fresh pork scraps, or the cheaper parts of the meat. The meat should be in the proportion of three parts of lean pork to one of fat pork. This should be run through the grinder, spread out and seasoned with salt, pepper, and sage, and reground. Usually 1 1/2 ounces of fine salt, 1/2 ounce of ground black pepper, and 1/2 ounce or less of ground sage, for 6 pounds of meat, makes a satisfactory seasoning.

Pork sausage either is used loose, being made into pats and fried, or is stuffed into pork casings and double-linked. If left loose it can be packed in jars until used. If it is to be kept for a long period, it may be run into cloth bags and smoked for a short time. The linked sausage may also be smoked for a short time in order to preserve it. If it is to be kept until summer, it may be partially cooked, packed in a jar, and covered with hot lard.