Sausage Meat
25 pounds lean pieces cut from the shoulder and tender-loin. 15 pounds fat from the back of the chine. 1 pound salt; a half pound of black pepper. 4 ounces allspice. 1 ounce sage.
Cut the fat in small pieces and then chop it; chop the lean very fine: mix all together, kneading in the seasoning. Press it down in small pots and pour melted lard over the top.--Mrs. J. D.