20 lbs. home-dressed lean pork meat
10 lbs. clear fat pork
2 tsp. sugar
1 tsp. ginger
1/2 lb. fine salt (best quality)
2 tbsp. pepper
1 tbsp. sage (optional)

Cut meat into small pieces and add the seasonings. Put through a sausage cutter, grinding twice. Pack into sterilized jars and keep in a cool place. Use as wanted. If you want to keep sausage for a longer period of time, shape sausage meat into cakes and precook in oven until when cut into, red color at center of cakes is almost gone. Pack cakes hot into sterilized jars leaving 1 inch headspace. Adjust lids. Process at 10 pounds of pressure. Pints for 75 minutes. Quarts for 90 minutes.