Homemade Sausage Making

On Thursday last week Nancy and I decided to untie the boat and go for a little sail. Twenty miles down the bay we dropped anchor. For breakfast the next morning we had sausage patties and fried eggs toast and jelly. On Saturday morning we did that again and sailed back home. There is something very pleasing about eating homemade sausage for breakfast on a boat in a quiet cove.

Ross, that sounds romantic!
Did you use some sage in the mixture? I've been researching a little and have found an old, family, (150 years ago) commercial recipe for making a canoe-load of European Pork Sausage Seasoning. The recipe is for nearly seventeen pounds of seasoning (16 lbs. 11-1/2 oz.) and the suggested ratio of mixture to meat is 2% or 20 g per Kg meat. Someone back in my family was making a lot of sausage. No wonder my nose looks like a wienerschnitzel!

EUROPEAN PORK SAUSAGE SEASONING

9 pounds table salt
6 pounds ground white pepper
1/2 pound ground mace
1/2 pound ground nutmeg
1/2 pound rubbed sage leaves
1 ounce ground cloves
1 ounce ground ginger
1 ounce rubbed basil
1/2 ounce cayenne pepper

Instructions: Thoroughly mix the ingredients together and store in tightly covered tins. Use 20 g. per Kg. of meat.

Are you on the Susquehanna? I wonder if Hamn'cheeze is out on her boat this summer. Enjoy the water ol' pard. I'm stickin' to muh hoss!

Best Wishes,
Chuckwagon

I use italian seasoning for the herbs it seems to be a nice balance. We dock the boat at Perryville about a half mile up river from the Perry Point VA Center. It is tidal with about a three foot range. This was the view across the bay from our anchorage.
And this is a favorite play ground for boaters with children.

That's incredible! Thanks for posting.

The island was created by the corp of engineers when they dredged the channel. This is the other end of the same island.