Evening Republican, Volume 17, Number 229, Rensselaer, Jasper County, 25 September 1913 — Home-Made Sausage Meat. [ARTICLE]

Home-Made Sausage Meat.

Take one and one-quarter pounds of lean beef, three-quarters of a pound of lean pork, one-quarter pound of lean bacon, one-qugrter pound of bread crumbs, two teaspoonfuls of chopped parsley, half teaspoonful of mixed herbs, half teaspoonful of pepper, one teaspobnful of salt. Grind the beef, pork and bacou in a-jneat grinder, mix it with the crumbs, herbs an i seasoning. Pass through the meat grinder a second time. Shape into balls by hand, brush over with a beaten egg, roll in bread crumbs and serve.