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10 pounds of lean hog meat
5 pounds of hog fat or bacon ends
4 1/2 ounces of Adkins Sausage Seasoning (16 ounces to 50 lbs. meat
package)
3 teaspoons of Prague #1 Powder (See WARNING below)*
6 teaspoons of liquid smoke
1 quart of ice water
2 tablespoons of hickory salt
4 tablespoons of red pepper flakes (medium hot. Vary for your own taste
6 ounces of soy protein concentrate*
Grind and mix meat and fat. Add spices in ice water and pour over mixture. Mix by hand and stuff into 1 to 1 1/2 inch diameter casings. Cook fresh, freeze or smoke. Makes 15 pounds of links.
NOTES!
*These ingredients, if not locally available, can be ordered from:
The Sausage Maker
26 Military Rd.
Buffalo, NY 14207
1-713-876-5521
***PRAGUE POWDER SHOULD ONLY BE USED IF YOU WILL SMOKE YOUR SAUSAGE, IMMEDIATELY OR AFTER FREEZING. iF THE SAUSAGE WILL BE EATEN FRESH OR FROZEN AND FRIED UP LATER
***DO NOT USE THE PRAGUE POWDER!!!***
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