Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two pounds
- seven pounds lean meat
- five pounds back-bone fat
- seven spoonfuls sage
- five spoonfuls salt
- three spoonfuls pepper
Directions
Make the sausage by the above recipe, only season more highly. Have ready bags made of strong cotton, which will hold almost two pounds each. Dip the bags in hot water and wring well. Put into them the sausage, stuffing very tightly. Close securely, and hang up to smoke several weeks. When wanted for the table, boil five hours. By this method sausages can be kept for months. -^i/rs. Cook.
Seven pounds lean meat, five pounds back-bone fat, seven spoonfuls sage, five spoonfuls salt, and three spoonfuls pepper. — Mrs. Elisha Warfield, Lexington.