I have been using this sausage recipe on our farm for over 30 years. It was sent to me by my husband's grandmother.
Mix all ingredients together and then sprinkle over meat. Mix thoroughly and grind meat.
In the past few years, I have canned most of my sausage. It lasts much longer than in the freezer.
Source: Progressive Farmer/Jan. 1977
By Fran from Loveville, MD
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Mix all above ingredients together. Make into 2 long rolls. Let set 24 hours in refrigerator. Bake 1 hour at 350 degrees F. Prick with fork, let drain on paper towel.
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My husband is both diabetic and has heart problems. He has always eaten sausage for breakfast and the sausage we would buy in the grocery store always had additives and more fat in them then he could handle.
