Show RECIPE FOR MAKING PURE PORK FORK SAUSAGE Suggestions Made by Department Department Department Depart Depart- ment of Agriculture To o 65 Pounds of Fresh Lean Meat Add 35 p Pounds of Fat Spices Fat Spices Should Be Mixed and Added Before Meat Is Is' Ground Prepared by the United States Statu Department ot of Agriculture Good pork sausage Is always In de de- de- de mend mand The following recipes for maltIng making malt mak ing It are recommended ed by the United States Department of ot Agriculture Take 05 65 pounds of fresh le ineat and 35 pounds of ot fat Cat Add to this 1 13 pounds salt snIt 2 ounces fine sage 1 ounce ground nutmeg and 4 ounces black pepper The spices should be mixed nixed together and added to the meat before before- It goes through the grinder Cut the meat Into small pieces leces and put through the grinder using the small plate After it Is well weli ground mix thoroughly to be sure that it is uniformly seasoned No water should be added If It thelia the lia sausage age is to be stored n away way in bulk built If U it is to be stuffed In casings a little vater water may be necessary to soften the meat so ao that it will slip easily Into the casings Smoked Sausage The following Ingredients are used In making smoked or country sausage K pounds lean 4 t ounces re red pep pep- pork per 15 16 poun pounds s beef 1 ounce sweet mar mar- 1 VA to 2 pounds salt call Joram 4 ounces black block V pep pep- 1 1 ounce mace per Cut the meat Into small pieces and sprinkle seasoning over oyer It It then run It through the grinder using the small plate Put It gway vay In a cool place place- for tor 24 to aa hours then add a n little water and stuff Into hog casings and Brooke In a very cool coul smoke until a adark adark adark dark mahogany color Is obtained |