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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
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.
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