Posted by: hearttohearthcookery | November 6, 2011

Sausage for Summer Use

Making Sausage

This is the time of year that thoughts turn to the preservation of scraps of meat from the butchering process by making sausage.  This receipt (recipe) combines both lean pork and beef as do so many summer sausages.  The meat is Season’d with Salt, Cayenne pepper-a Teaspoonful fine Salt petre, no herbs.  My tin hand sausage stuffer is next to the bowl of cleaned intestines ready to be filled.

Visit my website at:

www.hearttohearthcookery.com

 


Responses

  1. I really want to do this! I shall.


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