Frankfort Sausages Recipe

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Instructions
  1. Mince fine equal quantities of fat and lean pork; season with salt and pepper to taste, and coriander seed with a little grated nutmeg.
  2. (If preferred, use powdered sage in place of the coriander seed and nutmeg.) Fill thoroughly cleansed skins, that have been soaked in cold salt water, with the sausage meat; fasten the ends securely, and let them hang in a dry, cool place till wanted.

 




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