Having cleared it from the skin, sinews, and gristle, take six pounds of the lean of young fresh pork, and three pounds of the fat, and mince it all as fine as possible. Take some dried sage, pick off the leaves and rub them to powder, allow-ing three tea-spoonfuls to each pound of meat. Having mixed the fat and lean well together, and seasoned it with six tea-spoonfuls of pepper, and the same quantity of salt, strew on the powdered Sage, and mix the whole very well with your hands. Put it away in a stone jar, packing it down hard; and keep it closely covered.Set the jar in a cool dry place.
When you wish to use the sausage-meat, make it into flat cakes about an inch thick and the size of a dollar; dredge them with flour, and Cry them in nothing, over rather a slow fire till they are well browned on both sides, and thoroughly done. Their own fat will cook them.
Sausages are seldom eaten except at breakfast.