Michigan State University Extension
Preserving Food Safely - 01600621


19 lb. lean meat
6 lb. pork or beef fat
3/4 cup nonfat dry milk
3/4 cup salt
2 qt. cold water
3 eggs
2 tablespoons sugar
5 tablespoons onion powder
4 tablespoons ground white pepper
1 tablespoon ground mace
1 tablespoon ground ginger

Cut lean meat and fat into 1-inch squares or grind
through a coarse (1/2-1-inch) plate. Season by sprinkling
the ingredients over the meat and hand mix. Grind through a
1/8-inch plate. Mix 6 minutes and stuff into hog casings.
Cook in water at 170 degrees Fahrenheit or at 185 degrees
Fahrenheit in the smokehouse until the internal temperature
of the sausage reaches 152 degrees Fahrenheit. Immediately
place the sausage in cold water until the internal
temperature is 100 degrees Fahrenheit. Rinse briefly with
hot water to remove grease. Allow to dry about 1 hour
at room temperature. Store in the refrigerator.


This product may be cooked from the fresh state without
first heating in 170 degrees Fahrenheit water if desired.

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