Introduction
In an online forum I belong to, Home Butchering, Meat Curing And Sausage, Gib Sproles asked for members to share hundred-year-old sausage recipes. I was intrigued and contacted a few of the guys who contributed for more detail.
Using the following conversions, 8.58g = 1 tbsp; 1g = 0,0022lb; 1 cup = 137g, let’s delve into the recipes.
-> Potato Sausage from Sweden from Scott Johnson
Scott writes, “This is the recipe my wife’s family has been using for generations. I have no idea where it came from originally. They are Swedish. My wife’s family can trace back to Ellis Island. Every year, the family gets together, and uses 100-year-old equipment, to make the sausage. This year, due to the original equipment being with another of the extended family, we used modern grinding/stuffing tools. It turned out great.”
Lb | kg | Inclusion | |
Ground pork | 2,5lb | 1,134 | 21,40% |
Ground beef | 2,5lb | 1,134 | 21,40% |
Potatoes | 5lg | 2,27 | 42,83% |
Onions | 143lb | 0,65 | 12,26% |
Allspice | 0,030lb | 0,014 | 0,26% |
Salt | 0,185lb | 0,084 | 1,58% |
Pepper | 0,030lb | 0,014 | 0,26% |
5,3 | 100% |
-> Oregon Trail Recipe by Chris Stover
He writes, “my buddy’s great great grandfather found this recipe laying on the Oregon Trail.”

g’s | lb | Inclusion | |||
Pork | 10 | 4 530,00 | 10,00 | 97,33% | |
Cayanne | 2 | Tbsp | 17,16 | 0,04 | 0,37% |
Black Pepper | 1,5 | Tbsp | 12,87 | 0,03 | 0,28% |
Red Pepper | 1,5 | Tbsp | 12,87 | 0,03 | 0,28% |
Red Pepper | 1,5 | Tbsp | 12,87 | 0,03 | 0,28% |
Rubbed Sage | 2 | Tbsp | 17,16 | 0,04 | 0,37% |
Corianser | 2 | Tbsp | 17,16 | 0,04 | 0,37% |
salt | 1/4 | cup | 34,25 | 0,08 | 0,74% |
4 654,34 | 10,24 | 100,00% |
-> Cody Bruce‘s Good-sausage-recipe
Cody writes, “This one is 300 years old and was hand-carried by my Scottish ancestors to Virginia (not really but it is a good sausage recipe).
This one is 300 years old and was hand-carried by my Scottish ancestors to Virginia (not really but it is a good sausage recipe):
2 lbs ground pork
2 tsp black pepper
2 tsp fresh sage leaves (finely chopped, or 1 tsp dried sage)
1 tsp dried fennel (crushed)
1 tsp garlic powder
½ tsp dried rosemary
1 tsp fresh thyme (or ½ tsp dried thyme)
1 dash cayenne pepper (optional)
1 dash cloves (optional)
G | lb | Inclusion | |||
ground pork | 907 | 2,00 | 90,96% | ||
salt | 1 | tbsp | 8,58 | 0,02 | 0,86% |
Black Pepper | 2 | tbsp | 17,16 | 0,04 | 1,72% |
fresh sage leaves (finely chopped, or 1 tsp dried sage) | 2 | tbsp | 17,16 | 0,04 | 1,72% |
dried fennel (crushed) | 1 | tbsp | 8,58 | 0,02 | 0,86% |
garlic powder | 1 | tbsp | 8,58 | 0,02 | 0,86% |
Dried Rosemary | 1/2 | tbsp | 4,29 | 0,01 | 0,43% |
fresh thyme (or ½ tsp dried thyme) | 1 | tbsp | 8,58 | 0,02 | 0,86% |
Cayenne Pepper | 1 | dash | 8,58 | 0,02 | 0,86% |
Clove | 1 | dash | 8,58 | 0,02 | 0,86% |
997,09 | 2,19 | 100,00% |
Conclusion
I will keep updating this. I cant wait to try these!