Seasoning for Sausage Meat

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Chop up and run your sausage meat through the cutter, and to every pound of the ground meat, allow a tablespoonful of salt, a teaspoonful of mixed black and red pepper, a quarter of a teaspoonful of saltpetre, and a half cup of sage and sweet marjoram. If you prefer it you may substitute for the sage some thyme and summer savory.