Michigan State University Extension
Preserving Food Safely - 01600616


15 lb. lean meat
10 lb. pork or beef fat
3/4 cup salt
6 tablespoons ground black pepper
5 tablespoons rubbed sage

Cut lean meat and fat into 1-inch squares or grind
through a coarse (1/2 to 1 inch) plate. Season by
sprinkling the ingredients over the meat and hand mix.
Grind through a 3/16-inch plate. Sausage can be frozen in
packages, made into patties or stuffed into hog casings.
The above produces a mild sausage. For a more highly
seasoned sausage, increase the amount of pepper and add
additional seasoning (example 1 tablespoon nutmeg, 1
tablespoon ginger, 1 tablespoon mace).

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