INGREDIENTS

INSTRUCTIONS

Items Needed Before Beginning: kitchen grinder with spout or sausage
machine scissors heavy thread or light twine  Get hog casings from your
butcher. You may need to order them ahead of  time. Pick up casings the
day before you make the sausage and soak  them overnight in a mild salt
brine in your refrigerator. Rinse with  cold water before using. Make
mashed potatoes (packaged are fine).  Chop onions finely and saute in a
little Crisco. Do not let brown.  Cool. Mix very thoroughly meat,
mashed potatoes, onions, allspice,  salt, pepper, bay leaves, oregano,
powdered cloves and stock. Put a  little vegetable oil on spout of
grinder or sausage machine. Fry a  pinch of mixture in Crisco to test
the flavor. Add more seasonings if  you need them. Flavor of allspice
is important but should be subtle.  Mixture should be light. Add more
stock if needed. Rinse casings in  cold water and cut into 16-inch
pieces (approximately). Tie one end  of each section. Fill grinder or
sausage machine with meat mixture.  Ease end of casing (about 2 inches)
onto spout. Turn handle slowly.  Stop turning 1 1/2 inches from end of
casing. Don't pack sausage  casing too tightly. Remove from spout and
tie second end. Put in  Baggies and freeze or refrigerate in a mild
salt brine with  Saltpeter, not more than 4 or 5 days. To cook, defrost
and set oven  at 250 degrees. In an open shallow pan, put 2 tablespoons
of Crisco  and 1/2 cup water (or just 1/2 cup water). Place sausages in
pan and  cook for 45 minutes. Turn once to brown evenly. At the end of
45  minutes, if not completely browned, turn heat to 350 degrees, but
watch sausages so as not to burn them. For dinner, cut in 1 1/2-inch
pieces. Serve warm. A side dish of cranberries goes well. They are
great as one dish for a buffet. For hors d'oeuvres, cut in 1/2-inch
pieces and serve warm, using cocktail picks.  Variations: You may use
all pork with the mashed potatoes. You may  use 4 pounds of ground beef
and 2 pounds of pork, ground together.  Instead of mashed potatoes,
take 2 cups of barley and stir in hot  water. Cook as you would a hot
cereal until tender (about 30  minutes). Let cool before adding to
meat. These sausages are  delicious and ready for company. Note: My
husband, our children,  Grandmother Jones, who started it all, and I
have fun early in  December preparing these for the holidays. Posted to
recipelu-digest  by "Diane Geary." <diane@keyway.net> on Feb 4, 1998

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”

Nutrition (calculated from recipe ingredients)
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Calories: 3751
Calories From Fat: 2610
Total Fat: 282.2g
Cholesterol: 1020.6mg
Sodium: 22180.4mg
Potassium: 4166.9mg
Carbohydrates: 37.9g
Fiber: 8.2g
Sugar: 14g
Protein: 245.3g