Country Pork Sausage

It helps to know what country sausage technically is.

Country sausage, technically, isn’t cured or smoked–although many sausage manufacturers muddy the waters because they want to reinforce a “country” theme with their cured products. But in a recipe, the name country sausage refers to fresh spiced pork in a casing. Which means you absolutely should not follow the directions here and dip the sausages in melted lard and store in a hypothetical “cool place.” Instead, you should store them in the fridge.

So why doesn’t it say that? This recipe is copied from 1887’s The White House Cook Book. So, yes, if you happen to find yourself three and a half-ish decades before refrigerators were common, by all means, roll the dice and try lard-dipped storage. But if you happen to around, y’know, 2013-ish, maybe don’t.

From the box of F.J. from Sun City, Arizona. Some cards suggest a family history in Missouri and Kansas.

Country Pork Sausage

6 lb. lean fresh pork
3 lb. fat pork
3 Tbsp. salt
2 Tbsp. black pepper
4 Tbsp. powdered sage
2 Tbsp. summer savory

Chop lean and fat pork fine or run it through ginder. Mix thoroughly. Put meat into cases or strong muslin bags. Dip in melted lard and hang in a cool, dry, dark place.

Yesterdish suggestion command: Four words–refrigerator and plastic wrap.

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