Greatest Recipes

4 lb Ground venison

4 lb Ground pork

2 tb Salt

1 tb Black pepper

1/2 Clove garlic

Again mix the venison and the pork, and add water. Finally add the spices and mix well.

5 lb Course ground pork butt

1 tb Salt

1 tb Course black pepper

5 Cloves pressed garlic

1 ts Fennel seeds

1 ts Anise seed

1 c Cold water

Add 1 tbsp. crushed hot pepper for hotter style sausage. Combine all ingredients, mix well and stuff into hog casing or make patties.

4 lb Pork butt

1 lb Beef stew meat

2 T Pepper, black; coarse ground

1 T Marjoram leaves

8 Garlic clove; pressed

1/4 ts Allspice

3 1/2 ts Salt

1 c ;Water

Grind pork and beef very coarsely. Combine all ingredients, mix well and stuff into hog casing or make patties.

The Sausage Making Cookbook, by Jerry Predika Collection of Clarence Fontish

1 pound smoked Polish sausage — cut in 1/4″ slices

1/4 cup sliced green onions

2/3 cup sliced celery

1 can (4 oz.) mushroom stems and pieces

1 1/2 cups boiling water

1/4 teaspoon salt

1/4 teaspoon pepper

2 envelopes individual tomato soup mix

1 Tablespoon Worcestershire sauce

1 1/2 cups instant rice

Combine smoked Polish sausage, onion and celery in large skillet. Cook over low heat until vegetables are tender-crisp. Add mushrooms, water, salt, pepper, soup mix and Worcestershire sauce. Heat until bubbling, add rice, stir and cover. Remove from heat and let stand 10 to 15 minutes. Serves 6.

1 pound ground pork

1 1/2 teaspoons rubbed sage

1 teaspoon salt

1/2 teaspoon poultry seasoning

1/2 teaspoon pepper

Pinch ground allspice

Thoroughly combine all ingredients; shape into six patties. Chill at least 1 hour. Fry in a skillet for 3-4 minutes per side or until browned and no longer pink in the center.

YIELD: 6 servings

2 Lb. Italian sausage links

2 C. dry white wine

2 Cloves garlic — minced

1 Medium onion — finely chopped

5 C. chopped cabbage

1 Can tomatoes — (28 oz.) cut up

1 C. water

1 Can green chili — (4 oz.)

peppers — rinsed, seeded and chopped

Using the tines of a fork, prick the sausage casing several times. Cut the sausage in 1-inch pieces; place in a large mixing bowl. For marinade, add wine and garlic to sausage pieces. Marinate for 30 minutes. Drain sausage pieces, reserving marinade. In a Dutch oven or large kettle, cook the sausage and onion until the meat is brown and onion is tender. Drain off fat. Add reserved marinade. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Stir in cabbage, undrained tomatoes, water and green chili peppers. Simmer, covered, for 20 minutes more, stirring occasionally. (Cool and refrigerate soup at this point, if planning to reheat.) Makes 8 to 10 servings. To reheat chilled soup, place it in a Dutch oven or large kettle; cover and bring to boiling (about 30 minutes), stirring occasionally. If the soup is too thick, add an additional 1 cup water and heat through.