Root Beer Lover
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|I don't know if you'd be intrested in any of these in addition to the Bologna Sausage javal1 posted. This first one is supposed to be from The American Frugal Housewife, by Mrs. Lydia M. Child, reproduction of the 1833 twelfth edition.
Three tea-spoons of powdered sage, one and a half of salt, and one of pepper to a pound of meat, is good seasoning for sausages.
This next one comes from Sarah Josepha Hale's 1841 The Good Housekeeper.
To Make Sausage Meat. -- Chop to pounds of lean with one of fat pork very fine -- mix with this meat five tea-spoonsful of salt, seven of powdered sage, two of black pepper, and one of cloves. You can add a little rosemary, if you like.