One Hundred Years of Sausage Making

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.”

LbkgInclusion
Ground pork2,5lb1,13421,40%
Ground beef2,5lb1,13421,40%
Potatoes5lg2,2742,83%
Onions143lb0,6512,26%
Allspice0,030lb0,0140,26%
Salt0,185lb0,0841,58%
Pepper0,030lb0,0140,26%
5,3100%

-> Oregon Trail Recipe by Chris Stover

He writes, “my buddy’s great great grandfather found this recipe laying on the Oregon Trail.”

g’slbInclusion
Pork10   4 530,00        10,0097,33%
Cayanne2Tbsp        17,16          0,040,37%
Black Pepper1,5Tbsp        12,87          0,030,28%
Red Pepper1,5Tbsp        12,87          0,030,28%
Red Pepper1,5Tbsp        12,87          0,030,28%
Rubbed Sage2Tbsp        17,16          0,040,37%
Corianser2Tbsp        17,16          0,040,37%
salt1/4cup        34,25          0,080,74%
   4 654,34        10,24100,00%

-> 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

Tbs sea salt

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)

GlbInclusion
ground pork907          2,0090,96%
salt1tbsp8,58          0,020,86%
Black Pepper2tbsp17,16          0,041,72%
fresh sage leaves (finely chopped, or 1 tsp dried sage)2tbsp17,16          0,041,72%
dried fennel (crushed)1tbsp8,58          0,020,86%
garlic powder1tbsp8,58          0,020,86%
Dried Rosemary1/2tbsp4,29          0,010,43%
fresh thyme (or ½ tsp dried thyme)1tbsp8,58          0,020,86%
Cayenne Pepper1dash8,58          0,020,86%
Clove1dash8,58          0,020,86%
997,09          2,19100,00%

Conclusion

I will keep updating this. I cant wait to try these!