Ingredients Jump to Instructions ↓

  1. 6 yards hog casings

  2. salt water 2 C. mashed potatoes (not seasoned)

  3. 3 Medium onions -- finely chopped

  4. 3 Lb. lean beef and 3 lb. lean

  5. pork -- ground together 2 Tsp. ground allspice

  6. 3 Tbsp. salt

  7. 1 Tbsp. ground pepper (seasoned pepper is good)

  8. 1 Pinch bay leaves -- chopped

  9. 1 Pinch oregano

  10. 1 Pinch powdered cloves

  11. 2 1/2 C. beef or pork stock or 2 1/2 C. scalded milk

  12. cooled Crisco 1/2 C. water

  13. Items Needed Before Beginning: kitchen grinder with spout or sausage machine scissors heavy thread or light twine

  14. 16-inch pieces (approximately). Tie one end of each section. Fill grinder or sausage machine with meat mixture. Ease end of casing (about 2 inches) onto spout. Turn handle slowly. Stop turning

  15. 1 1/2 inches from end of casing. Don't pack sausage casing too tightly. Remove from spout and tie second end. Put in Baggies and freeze or refrigerate in a mild salt brine with Saltpeter, not more than

  16. 4 or 5 days. To cook, defrost and set oven at

  17. 250 degrees. In an open shallow pan, put

  18. 2 tablespoons of Crisco and 1/2 cup water (or just 1/2 cup water). Place sausages in pan and cook for 45 minutes. Turn once to brown evenly. At the end of

  19. 45 minutes, if not completely browned, turn heat to

  20. 350 degrees, but watch sausages so as not to burn them. For dinner, cut in

  21. 1 1/2-inch pieces. Serve warm. A side dish of cranberries goes well. They are great as one dish for a buffet. For hors d'oeuvres, cut in 1/2-inch pieces and serve warm, using cocktail picks.

  22. 4 pounds of ground beef and 2 pounds of pork, ground together. Instead of mashed potatoes, take

  23. 2 cups of barley and stir in hot water. Cook as you would a hot cereal until tender (about 30 minutes). Let cool before adding to meat. These sausages are delicious and ready for company. Note: My husband, our children, Grandmother Jones, who started it all, and I have fun early in December preparing these for the holidays.


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