22 lbs. sausage meat (pork)
1/2 lb. salt
4 tbsp. ground sage (fresh is best)
3 tbsp. black pepper

When butchering hogs save all trimmings from hams, shoulders and pork chops, etc. Cut this meat in small chunks and sprinkle the mixed seasoning over all. Put through meat grinder and then mix thoroughly with hands. Form into small patties and fry in IRON skillet over medium heat. Serve on freshly made and baked biscuits.