SC - sausage making

[Mordonna22@aol.com]

Mordonna DuBois said:

All the scraps, and the shoulder and head meat were ground fine, then mixed
with a combination that included salt, pepper, cayennes, coriander, brown
sugar, sage, and other savory spices according to our tastes.  We had our
specialist herbalist to spice the sausage.  She is the lady I have spoken of
before.  My foster-mother-in-law/great-aunt-in-law/fourth-cousin-in-law.  She
was seventy when I met her in 1965, and Corwyn met her last summer.  She still
spices the sausage for most of the community.

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Thank you, Mordonna. This whole message is interesting and useful info.

What did you do with the sausages after you stuffed them with this mix?
Did you boil them? or smoke them? Dry them? or just keep them cool until
cooking?

Stefan li Rous
stefan at texas.net
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