- 6 yards hog casings
salt water 2 C. mashed potatoes (not seasoned)
3 Medium onions -- finely chopped
3 Lb. lean beef and 3 lb. lean
pork -- ground together 2 Tsp. ground allspice
3 Tbsp. salt
1 Tbsp. ground pepper (seasoned pepper is good)
1 Pinch bay leaves -- chopped
1 Pinch oregano
1 Pinch powdered cloves
2 1/2 C. beef or pork stock or 2 1/2 C. scalded milk
cooled Crisco 1/2 C. water
Items Needed Before Beginning: kitchen grinder with spout or sausage machine scissors heavy thread or light twine
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
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
4 or 5 days. To cook, defrost and set oven at
250 degrees. In an open shallow pan, put
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
45 minutes, if not completely browned, turn heat to
350 degrees, but watch sausages so as not to burn them. For dinner, cut in
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.
4 pounds of ground beef and 2 pounds of pork, ground together. Instead of mashed potatoes, take
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.
