BUCK’S COUNTRY SAUSAGE
by Buck Rowe, 1981 Grand Marshal
22 lbs. pork (70% lean/30% fat).
4 oz. salt
3 Tbs. black pepper
7 Tbs. sage
Divide meat in half. Lay half of it on a flat table. Mix pepper, salt and sage together. Sprinkle half of the mixture over meat on table. Lay other half of meat on top of first half and sprinkle with balance of salt mixture. Let it set for a while. Mix it well with hands and then put through a grinder, once only. The best breakfast sausage you have ever had. History: This recipe was passed on to the Rowes by Doris Rowe’s mother, Hazel Muriel Hogge Belvin, who got it from Molly Hogge and Betsy Hogge.
GRANNY’S (PEARL HOGGE) DUMPLINGS
by Pearl Hogge
submitted by Kenneth M. Hogge and Patricia Hogge
Enough flour to half-fill this bowl (2 c. all-purpose)
Some salt (1 tsp.)
An egg of butter (4 Tbs.)
This recipe was given to our son, Kenneth Michael, when he was first married and desperately needed some of Granny’s homemad...
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