Home › The Waldorf Kitchen › Ham Sausages

Ham Sausages

Mince about five pounds of unsmoked ham fine, if in cold weather, one pound of hog's leaf, or inner pork fat, and cut it into small squares. Season the mince with three ounces of salt, one-half ounce of coarsely ground black pepper, a few whole peppercorns, and one-half teaspoonful of saltpetre. Mix the seasoning well into the mince and moisten it slowly with two or three tablespoonfuls of rum or port wine, then mix in the fat. Cover the mixture and leave it for a few hours. Cleanse well and prepare some skins, tie them round the bottom, then pass the mixture through them into a funnel. When the skins are well filled tie them into lengths about one and one-half feet in length. In about twelve hours time tie the sausages closer if possible, and bind them round from one end to the other with broad tape; fasten the tape well at the ends. Hang the sausages for nearly two weeks in cool smoke, then remove them from the smoke and place them in a cool, dry place until wanted. When the sausages are filled care should be taken that no air spaces are left; should there be any they should be pricked through with a long, thin iron skewer.