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Sausage (Seven pounds of lean pork one)

Seven pounds of lean pork, one pound and three quarters of fat, twenty-one teaspoonfuls of sage, seven of pepper, seven of salt; grind the meat, fat and lean, in a sausage mill, or chop it very fine; mix the seasoning in with your hands, taste, to be sure all is right, and pack down in stone jars, pouring melted lard on top. Another good way of preserving them is, to make long, narrow bags of stout muslin, large enough to contain, each, enough sausage for a family dish; fill these with the meat, dip in melted lard and hang in a cold room. Some prefer seasoning of sweet marjoram and thyme, mixed cayenne, nutmeg, lemon and sage; season to taste.