Making Sausage
This is the time of year that thoughts turn to the preservation of scraps of meat from the butchering process by making sausage. This receipt (recipe) combines both lean pork and beef as do so many summer sausages. The meat is Season’d with Salt, Cayenne pepper-a Teaspoonful fine Salt petre, no herbs. My tin hand sausage stuffer is next to the bowl of cleaned intestines ready to be filled.
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Heart to Hearth Cookery 
I really want to do this! I shall.
By: frugalfeeding on November 6, 2011
at 9:10 am