Old school sausage

[S-3 Ranch]

Fondly found in grand mother cook book

[Cantcatch5]

That is cool, I love finding stuff like that!

I wonder how much a tablespoon of garlic in 100 pounds of meat changes the taste? And that saltpeter must be stout stuff for a pinch to cure 100lbs of meat! Again super cool!

[S-3 Ranch]

I think the salt peter is to make the sausage soft ��

[Joe H]

You might be surprised how good that recipe is. Looks very familiar

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[czechaholic]

Oh yeah....that was basically the recepie I was raised on....very good...easy and simple


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[S-3 Ranch]

Oh yeah....that was basically the recepie I was raised on....very good...easy and simple


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Yeah chop up a link , cut up a head of cabbage and some onion pepper salt, some stock boil
And simmer till lunch ! Eat on cold days written in 1897

[BertramBass]

I think the salt peter is to make the sausage soft ��

Lol. I heard they put that stuff in ice tea for the inmates to drink.

[Lonestar_HOYT]

Anybody have a picture of what this sausage would look like? Would this be stuffed in casings?

I would love to find an old Texas Hot Guts recipe.

[STICKIT]

This recipe seems like it is more situated to cooked links with the high fat content. I believe it would be in casing.

[S-3 Ranch]

Hot guts

Anybody have a picture of what this sausage would look like? Would this be stuffed in casings?

I would love to find an old Texas Hot Guts recipe.

2 1/2lbs pork
2 1/2 lbs beef brisket
2 tea spoon sage
2 red pepper
2 paprika
2 cumin
2 basil
2 aniseed
2 oregano
Salt & pepper to taste
Coarse or medium grind
Stuff in medium casing

Teaspoons

[Lonestar_HOYT]

You rock Pilar! Thanks for the recipe, do you make this very often?

Tell me about the basil. Do you just chop it up and add? You have any pictures of the finished product?

Thanks again.

[S-3 Ranch]

You rock Pilar! Thanks for the recipe, do you make this very often?

Tell me about the basil. Do you just chop it up and add? You have any pictures of the finished product?

Thanks again.

All the ingredients are dry , my grandfather owned the local locker plant, I have seen 10 thousand of pounds of it , I have other old school sausage recipes,
My uncle was the sausage master there

[Lonestar_HOYT]

That's way cool! Can't wait to give this a try. Do you make sausage or is the locker still doing business?

[IowaHunter]

All the ingredients are dry , my grandfather owned the local locker plant, I have seen 10 thousand of pounds of it , I have other old school sausage recipes,
My uncle was the sausage master there

Share some more along the way. We would all love to keep the recipes alive.

[cxc02e]

granma's are the best!!