Show MAKING SAUSAGE any clean bits of lean pork k may be used for sau sausage saire aro for r a good mixture 3 lbs of lean to 1 of fat are recommended the relative amounts of sausage arid and fresh pork desired will govern what parts other than scraps will be converted into sausage to each 4 lbs ibs of following amounts of seasoning are about right 1 bi pure afe ufe fine salt 12 oz ground black pepper and I 1 oz of pure leaf sige sage rubbed fine however horev er it is safer to fry a piece and test it thus the seasoning desired is insured |