1/2 lb Pork fat, no gristle

1/2 ts Mace

1 ts Salt

1/4 ts Fresh ground pepper

1/4 ts Dried sage and marjoram

1/8 ts Ground nutmeg and/or cloves

1/8 ts Cayenne pepper

Mince the meat and fat twice, then mix very well and season. Fry a teaspoon or so to check the flavor until you get it the way you like it. Add more herbs and spices as desired. Fill the skins.

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

Get hog casings from your butcher. You may need to order them ahead of time. Pick up casings the day before you make the sausage and soak them overnight in a mild salt brine in your refrigerator. Rinse with cold water before using. Make mashed potatoes (packaged are fine). Chop onions finely and saute in a little Crisco. Do not let brown. Cool. Mix very thoroughly meat, mashed potatoes, onions, allspice, salt, pepper, bay leaves, oregano, powdered cloves and stock. Put a little vegetable oil on spout of grinder or sausage machine. Fry a pinch of mixture in Crisco to test the flavor. Add more seasonings if you need them. Flavor of allspice is important but should be subtle. Mixture should be light. Add more stock if needed. Rinse casings in cold water and cut into 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.

Variations: You may use all pork with the mashed potatoes. You may use 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.

Smoked sausage; enough to fill crock pot

Cut each pound of smoked sausage into 4 pieces. Pour the beer in the bottom of the crock pot and pile in the sausage. Cook on HIGH for 2 hours, then switch to LOW until ready to serve. Those who like a strong beer taste will want the pieces that actually bathed in the beer. The pieces toward the top of the crock pot will have a more delicate beery tang. During the 2 hours of cooking, the alcohol in the beer will evaporate completely, so the whole family can enjoy these.

Salt and pepper to taste

6 Finely chopped onions

10 Cloves garlic finely

Chopped Fresh parsley finely chopped Cover top until green

3 Finely chopped jalapeno Peppers

Cayenne pepper – very Lightly dust

8 ts Cumin

Lemon pepper – dust lightly

Celery salt – very lightly Dust

2 tb Sage

7 ds Liquid smoke

3 ts Rosemary

3 ts Thyme

5 ts Oregano

End cuts of bacon or pork

1. Mix 40-50% pork to meat.

2. Mix thoroughly with hands then cook piece before proceeding further.

3. Season to taste and package.

2 2/3 lb Italian sausage – sweet

1 c Butter – salted

1/2 c Olive oil

4 lg Onions; fine chop

16 Celery ribs; fine chop

8 Carrots; peel, fine chop

8 c Cranberries; coarse chop

3/4 c Maple syrup

3/4 c Rosemary – fresh, chopped or

1/4c dried rosemary

1/2 c Marmalade

24 c Cornbread – day old, crumbled

Cranberries may be fresh or frozen. Remove casings from italian sausages.

1. Cook italian sausage with salted butter and oil in two frying pans and crumble as fine as possible with potato masher. Drain in sieve and catch drippings. Transfer drained crumbled sausage to large mixing bowl.

2. Saute onions with reserved drippings until translucent. Drain in sieve and catch drippings. Transfer trained onions to mixing bowl with sausage.

3. Saute celery and carrots with reserved drippings until translucent. Transfer celery and carrots with drippings to mixing bowl with sausage and onions.

4. Add cranberries, maple syrup, rosemary and marmalade, and mix very well. Add crumbled cornbread and mix very well. You might need two big bowls. This stuffing can be baked inside a turkey, or in a separate pan.

3/8 c Boiling water

1/4 ts Garlic salt

1/4 ts Garlic powder

1/4 ts Ground fennel

1/2 ts Paprika

1/2 ts Black pepper

1 Egg white

1/4 c Bread crumbs

Mix the TVP into the hot water. Let stand for a few minutes. Add everything else and form into two patties. Fry in non-stick pan. It wasn’t great but it wasn’t bad. If anyone makes it I’d appreciate comments and suggestions. Source: Original Posted by “R. S. Koss” to the Fatfree Digest [Volume 15 Issue 10] Feb. 10, 1995.

5 ts Salt

3 tb Chili powder

1 Clove garlic, mashed

5 tb Vinegar

1/4 c Paprika

1 1/2 ts Pepper

3/4 ts Oregano

3/4 ts Thyme

1/4 c Dry wine

Yield: 6 Servings

With electric food grinder, coarsely grind pork. Add all of the above ingredients and with hands, mix together until well blended in. With meat press, press into thin patties. Freeze in handi-wrap and scott wax paper until ready to use. In covered frypan, cook for 20 minutes, turning over every 5 minutes.

1 Garlic clove — minced

2 teaspoon Corrinder seeds

1/2 teaspoon Ground pepper

2 teaspoon Dried parsley

1 pound Ground pork

1 teaspoon Salt

Using a morter and pestle or your blender, make a powder out of the fennel seeds, corrinder seeds, dried parsley, salt minced garlic and pepper. Add the spice mixture to the ground ;pork and lightly mix together, using your hands. Shape the meat into a loaf and use within two days. You can make in larger amounts if you want. Divide into pound portions, and wrap each portion in plastic wrap, then in freezer foil. Store in freezer and use within three months. Makes 1 pound.

5 carrots — cut in strips

4 celery stalks — cut in strips

2 onions — cut in wedges

1 Stalk broccoli (strips and flowerets)

1/3 cauliflower (in flowerets)

5 Pkg. Ramen noodles

soy sauce (optional)

sweet and sour sauce (optional)

1 pepper — sliced Red or green (optional)

Cut sausage into 4 long pieces, then slice through to make tiny pie shape pieces. Saute in large serving pan. Add vegetables and saute. Cover and steam. Meanwhile, boil 2 to 3 quarts water in a second pan and add Ramen noodles and seasonings. Cook no longer than 5 minutes. Pour noodles in with meat and vegetables. Serve with soy sauce, sweet and sour sauce, rolls (or egg rolls), fruit salad and cookies for dessert.

1/2 lb Potatoes — peeled & quartered

1 t Salt

1 tb Paprika

1 1/2 ts Ground red pepper

1 t Ground white pepper

1 t Granulated garlic

1/2 ts Ground sage

1/4 ts Ground nutmeg

2 ts Liquid smoke

Following the manufacturer’s directions, light the smoker, cover and allow the heat and smoke to accumulate. In a meat grinder or food processor, grind together the turkey and potatoes until coarsely ground. Transfer to a mixing bowl and add the remaining ingredients, mixing thoroughly. Refrigerate until ready to use. SAUSAGE-CASING Soak the sausage casings for 1 hour in a small bowl with enough water to cover. Rinse the casings thoroughly to remove the excess salt. Running water through the casings will indicate if there are any holes in the casing. Place one of the casings on a sausage horn stuffer, taking care not to tear it, tie a knot in the other end and stuff the casing with the turkey mixture. When stuffed, tie a knot to enclose the open end. Place the sausage on the rack in the smoker and smoke for 2 hours. Turn the sausage and smoke for additional 2 hours.

Source: Enola Prudhomme