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And having food and raiment let us be therewith content.

-1 Timothy 6:8

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Pork or Turkey Sausage

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  • 5 pounds ground pork or turkey
  • 4 teaspoon salt
  • 2 1/2 teaspoons black pepper
  • 2 teaspoons ground sage
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup cold water (see note below)

Get out a very large bowl or dishpan. Make sure your hands are clean. Place the ground pork or turkey into the bowl. Measure in all of the seasonings and the water. Now comes the gooey part. Use your hands to mix the seasonings evenly into the cold, raw meat. It will take a lot of mixing. It will be slimy and gooshy. Persevere inspite of these things. After the seasonings are as well mixed into the meat as you can get them, you may stop. Now divide the mixture into 5 or 6 equal portions. Form each portion into a roll and wrap in plastic wrap. Freeze until needed. Use just like regular bulk pork sausage.

NOTE: Do not be tempted to omit this part. The water makes the meat softer and easier to blend with the seasonings. If you leave the water out then the seasonings will stay in peculiar clumps, stubbornly refusing to blend in with the meat.

Freezer Cooking

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