Tait Butler Shares Recipe for Sausage, Dec. 4, 1923

Recipe for Sausage. . . Every Farmers Should Have a Good Sausage Recipe

This one from Tait Butler in the Progressive Farmer is simple. “Use two-thirds lean, and one-third fat meat. Mix in seasoning (22 ounces of salt and 10 ounces of black pepper for each 100 pounds of meat). Run through a meat and food chopper and stuff into casings with the sausage stuffer, lard and fruit press. Casings may be prepared on farm or bought in nearest town.”

From the front page of the Oxford Public Ledger, Tuesday, Dec. 4, 1923