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.”
-> Oregon Trail Recipe by Chris Stover
He writes, “my buddy’s great great grandfather found this recipe laying on the Oregon Trail.”
-> 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)
|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%|
|fresh thyme (or ½ tsp dried thyme)||1||tbsp||8,58||0,02||0,86%|
I will keep updating this. I cant wait to try these!