15 lb. lean meat
10 lb. pork or beef fat
3/4 cup salt
6 tablespoons ground black pepper
5 tablespoons rubbed sage
Cut lean meat and fat into 1-inch squares or grind through a coarse (1/2 to 1 inch) plate. Season by sprinkling the ingredients over the meat and hand mix. Grind through a 3/16-inch plate. Sausage can be frozen in packages, made into patties or stuffed into hog casings. The above produces a mild sausage. For a more highly seasoned sausage, increase the amount of pepper and add additional seasoning (example 1 tablespoon nutmeg, 1 tablespoon ginger, 1 tablespoon mace).
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