Michigan State University Extension
Preserving Food Safely - 01600616
10/13/97

FRESH GAME SAUSAGE

    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).                      

Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.