15 pounds of lean meat

4 tablespoonfuls of powdered sage

5 pounds of fat meat 5 ounces of salt

2 ounces of pepper 2 ounces of allspice

Chop the meat very fine; this is best done with an "Enterprise Meat Chopper;" it takes but a moment, and the meat is not bruised or mashed as in a grinding machine. Now mix all the ingredients well together. Have ready the "casings," stuff with the meat, tie them into lengths, and put them away in a cool, dry place. If you wish to keep them for a time, twist them around in the bottom of a stone jar or a pan, cover with hot melted lard, and stand away to cool. These will keep one or two months.

How To Clean The Casings Or Intestines Of The Hog

Empty them, turn them inside out and wash them well. Soak them in salt water for two days. Now wash them again, cut into convenient lengths, and scrape them on a board with a blunt knife, first on one side, then on the other; when you have them well and carefully scraped, Wash again and tie up one end of each length, put a quill in the other end and blow them up; if they are whole and clear they are clean, but if any thick spots are seen they must be scraped again. Now throw them into clean, cold, salt water until wanted.

There is a small machine called a "sausage stuffer," that is most convenient if you have large quantities of sausage to stuff. If you do not use the skin, simply pack the meat into small stone or earthen pots, cover with melted lard; when cold, protect the tops with heavy brown paper tied down tightly, and stand away in a cool place.

How To Cook In The Skins

Take the desired quantity, prick the skins here and there with a sharp fork (this prevents their bursting); place them in a frying-pan over a moderate fire, and fry in their own fat until a nice brown. When done, dish, add one table-spoonful of flour to the fat in the pan, mix, add one cup of milk, stir until it boils, pour over the sausage, and serve with buckwheat cakes.

Out Of The Skins

Make into small cakes, dip into beaten egg and then into bread crumbs, and fry in hot fat.

Or, make into small cakes, fry slowly in their own fat. Serve with cream gravy and buckwheat cakes as above.

Oxford Sausage (Warne)

1 pound of lean veal 1 pound of beef's suet Grated peel of half a lemon 6 sage leaves, powdered 1 sprig of savorv

1 pound of young pork 1/2 pound of bread crumbs 1 nutmeg, grated 1 sprig of thyme 1 sprig of marjoram

Free the pork from skin and gristle, and chop it, the veal, and suet, all separately and as fine as possible; then mix together, add the grated bread crumbs, lemon peel, nutmeg, a teaspoonful of pepper, and two of salt, and the sage, thyme, savory and marjoram, all chopped as fine as you can; mix all thoroughly together, and press it down into a prepared skin. When you use them, fry them a fine brown in fresh butter. Serve as hot as possible.

Bologna Sausage

6 pounds of lean beef 1 pound of salt pork 3 ounces of salt 1 teaspoonful of cayenne

3 pounds of lean pork

1 pound of beef's suet

1 ounce of white pepper

1 teaspoonful of ground mace

1 large onion, finely chopped

Chop the meat and suet separately very fine, then mix; add all the seasoning, and mix thoroughly. Fill into casings (in cities you can buy these already cleaned from your butcher), tie them into lengths, or you may use strong linen bags. Make a brine, from Liverpool salt and water, that will bear an egg; put the sausage into it, and let stand two weeks, turning, skimming, and watching carefully every day. At the end of the first week throw away the old, and make a new brine, then smoke for one week. If you have no smoke-house, this can be done under a barrel by simply building a smothered chip fire, hanging the sausages close to the head of the barrel, and standing the open end over the fire. When smoked, rub them over with olive oil, and hang them away in a cool, dry, dark place. If you wish to keep them for any time, sprinkle the outside with pepper. These may be either fried or boiled, served cold and cut in thin slices.