Name: Smoked Country Style Sausage
Ingredients: 3 lb Pork butt, cubed; 2 lb Beef chuck 25% fat, cubed; 1/2 c Ice water; 1/4 c Dry milk powder; 5 ts Salt; 1 tb Sugar; 1 tb Paprika; 2 ts Fine grind white pepper; 2 ts Mustard seed; 1/4 ts Ascorbic acid; 1/2 ts Saltpeter; 4 Feet small hog or sheep casings

Divorce is painful. It is emotionally more wrenching than the death of a spouse. It is often long years in coming and long years in the settlement and in the adjustment. The upheaval of life is immeasurable. The sense of failure and guilt and fear torture the soul. Like the psalmist, night after night a spouse falls asleep with tears. Work performance is hindered. People draw near or withdraw with uncertain feelings. Loneliness can be overwhelming. A sense of devastated future can be all consuming. Courtroom controversy compounds the personal misery.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains		Crs, Makemeat	5	Servings

INGREDIENTS

3	lb	Pork butt, cubed
2	lb	Beef chuck 25% fat, cubed
1/2	c	Ice water
1/4	c	Dry milk powder
5	ts	Salt
1	tb	Sugar
1	tb	Paprika
2	ts	Fine grind white pepper
2	ts	Mustard seed
1/4	ts	Ascorbic acid
1/2	ts	Saltpeter
4		Feet small hog or sheep casings

INSTRUCTIONS

Grind the pork through the fine disk. Grind the beef through the coarse
disk. Mix together and combine with the remaining ingredients. Prepare
casing, stuff and twist into 2-3" links. Smoke 2 hours at 180-190. Simmer
in a 190 kettle of water for thirty minutes; place in a kettle of cool
water fro half an hour, dry and store in the refrigerator for up to two
weeks.
Source: Home Sausage Making by charles G. Reavis ISBN: 0-88266-477-8 Typed
by Carolyn Shaw 12-94.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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