| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | Pork, Sausage-mak | 20 | servings |
INGREDIENTS
| 5 | lb | Pork; grind medium |
| 1 | tb | Black pepper |
| 5 | ts | Salt |
| 2 | tb | Sage |
| 1 | ts | Cloves |
| 1/2 | ts | Nutmeg |
| 1 | c | Cold water |
INSTRUCTIONS
Recipe by: Jerry Predika The Sausage Making Cookbook Converted by MM_Buster v2.0l.
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”