Mother Earth Living

Low-fat and Herb-loaded Sausage: Colonial American Sausage

Here’s a traditional sausage recipe that lends itself to a lot of experimentation with seasonings.
By Madalene Hill and Gwen Barclay
August/September 1998
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Makes about 21/2 pounds

Here’s a traditional sausage recipe that lends itself to a lot of experimentation with seasonings. East Texans make a spicy-hot version with only a pinch of sage and go heavy on the hot stuff.

• 2 pounds pork, cut into 1-inch chunks
• 6 ounces pork fat
• 11/2 teaspoons salt
• 1/2 teaspoon cloves
• 1 teaspoon sugar
• 1 tablespoon sage
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)

1) Combine all the ingredients. Grind in a food grinder or processor, then mix gently.


Click here for the original article, Low-fat and Herb-loaded Sausage.  

Madalene Hill and her daughter, Gwen Barclay, have been growing and cooking with herbs for decades. They live in Round Top, Texas.







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