Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 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
- five gallons of brine
- one gallon of boiling lye
- one pound brown sugar
- six pounds lean fresh pork
- two pounds fat fresh pork
- six ounces of salt- petre
- twelve teaspoonsful powdered sage
- one grated nutmeg
- one end
- salt
Directions
Five gallons of brine, strong enough to bear an egg, one gallon of boiling lye. Let it stand until clear and cold, not strong. Add one pound brown sugar and six ounces of salt- petre. Mix all well, and pour it on the meat. This is good for pork also.
280 CURING, CANNING, ETC.
Six pounds lean fresh pork, two pounds fat fresh pork, twelve teaspoonsful powdered sage, six of black pepper, six of salt, two of powdered mace, two of cloves, and one grated nutmeg. Grind the meat, fat and lean, in a sausage mill. Mix the seasoning well ; taste it to be sure all is right, and pack it down in stone jars, pouring melted lard on top. If you wish to make link sausage prepare the intestines as follows : Empty them, cut them in lengths, and lay them in salt and water for two days; then turn them inside out, and let them soak one day longer. Then scrape and rinse them well in soda and water ; wipe them and blow into one end, having tied up the other with a little twine. If they are whole and clear stuff with the meat; then tie them up and hang them up in the cellar.