Ingredients: 10 lb pork back fat, ground 1 gallon beef blood 7 lbs onions, ground three 1lb loaves of dried bread, ground salt, pepper and cinnamon to taste casings
Directions:Mix the ingredients, Fill the casings and make into links. Boil slowly. Doneness is tested by piercing with a needle. If no blood escapes, sausage is done. Makes about 20 pounds. |