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Aunt Alie’s Sausage recipe

3 lbs of lean to 1 lbs of fat
1/2 teaspoonful of salt to each lbs.
1/2 teaspoonful each of black and red pepper to 1 lbs.
Not quite as much sage as peppers.
Grind though mill twice. If much fat on the lean, do not add quite as much fat.
Use fat from the back bone peice,
The above 3 lbs of lean to 1 of fat makes it entirely too fat. Put 4 lbs of lean to 1 of fat would be plenty.
Have the teaspoon just level full, will be about right. Jan 1917.
















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