[an error occurred while processing this directive] Visitors to this recipe since Jan 28, 2004
Camp Pork Sausage
from the recipe file of
Dale C. Clarke

This recipe was used in Smokey Hole Virginia I am told by the man who related it to me at a Civil War reenactment. It was October in Middletown, Virginia, Bell Grove Plantation at Cedar Creek -- breath rose like smoke. We ground the pork in a hand grinder and cooked it right up over an open fire of oak logs. We used a 2 foot wide cast iron skillet and broke about 2 pounds of sausage up into bite sized chunks while frying well. Excess oil was poured off -- mind the flames. We then poured copious amounts of pre-shelled, beaten farm fresh eggs into the mix. The cook made enough for 200 men by increasing the recipe nearly 10 fold to 40 pounds. Great with scrambled eggs or mixed in with them. Salt and pepper were added when eaten.

5 pounds boneless pork butt
2 tablespoons salt
2 teaspoons ground white pepper
3 teaspoons rubbed/crushed sage
1/2 teaspoon ginger
1 teaspoon cinnamon
2 teaspoons nutmeg
2 teaspoons thyme
10 crushed and ground cloves
1 cup ice water

Grind pork though a 3/16" plate (medium ground). Mix all ingredients thoroughly into it. I spread the ground pork on a flat surface, sprinkle with the herbs, roll it together, and knead it to disperse the spices. Stuff into casings of your desired size or just make patties out of it. If you want it hot, add a couple teaspoons crushed red pepper. I make patties by rolling a log and then cutting with a razor sharp knife after chilling.

Keep it cold as I use no preservatives or freeze it. You'll find this to be tastier than any sausage you can buy. Recipe above will serve 20 people a hearty, meaty breakfast. If you have a predilection for smoked sausage this is a good candidate.


Webmaster Dale C. Clarke.
Copyright Statement