"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Grandpa Paull's Smoked Sausage Recipe

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This recipe for Grandpa Paull's Smoked Sausage, by , is from Ruth Paull Lamb & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deb Lamb
Added: Thursday, October 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 lbs salt (minus 1 cup) per hundred pounds
16 tsp. Black Pepper per 100 pounds
10 tap. marjorum leaf flakes per 100 pounds
5 tsp. alspice per 100 pounds

Directions:
Directions:
Stuff into casings and smoke 10-14 days

Personal Notes:
Personal Notes:
For the Lamb siblings, this is the sausage Aunt Tracy and Uncle Erhardt used to bring to Mom and Dad's. It was David's favorite thing. I think Sarah even remembers eating it.

 

 

 

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