Logan Republican | 1916-01-01 | Page 5 | Making Sausage

MAKING SAUSAGE Any clean bits of lenn pork may bo used for sausago. For a good mlxturo 3 pounds of lenn to 1 of fat nro recommended. Tho relative amounts of sausago nnd fresh pork doslrcd will govern whnt parts other, than tho scraps will bo convorted into snusago. To each 4 pounds of meat tho following amounts of seasoning seas-oning aro about right; Ono ounco of puro fine salt, half ounco ground black popper, and half ounco puro leaf sago rubbed flno. However It is safer to fry a picco artd test it, thus tho seasoning doslrcd Is Insured. Insur-ed. '