Having cleared it from the skin, sinews, and gristle, take six
pounds of the lean of young fresh pork, and three pounds of the
fat, and mince it all as fine as possible. Take some dried sage,
pick off the leaves and rub them to powder, allowing three tea-spoonfuls
to each pound of meat. Having mixed the fat and lean
well together, and seasoned it with nine tea-spoonfuls of pepper,
and the same quantity of salt, strew on the powdered sage, and mix
the whole very well with your hands. Put it away in a stone jar,
packing it down hard; and keep it closely covered. Set the jar in
a cool dry place.
When you wish to use the sausage-meat, make it into flat cakes
about an inch thick and the size of a dollar; dredge them with
flour, and fry them in butter or dripping, over rather a slow
fire, till they are well browned on both sides, and thoroughly
done.
Sausages are seldom eaten except at breakfast.