Sunday, February 05, 2017

How To Make Sausage

Get at least half a pig,
Chop it up into chunks,
You can put aside the liver or not,
Then treat the rest as junk,

Add eighteen grams salt per kilo of meat,
Lots of pepper to cure,
Toss it about then grind it into bowls,
Fold it with a spoon to make the mix pure,

Flush the pig intestines with warm water,
'Ere sliding on the spout,
Keep the casing firm and coil the sausage,
As the meat flows out,
Then you hang it,
Someplace dark, cool and dry,
In a few weeks they are ready to eat,
That swine accomplished more dead than alive.

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