Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 5 tablespoons | SALT |
| 1 tablespoon | GROUND RED PEPPER |
| 1 tablespoon | PEPPER |
| 2 tablespoons | RUBBED SAGE |
| \N \N | LORNA- N.J. |
| 1 teaspoon | GINGER |
| 1 tablespoon | NUTMEG |
| 2 cups | ICE WATER OR TOMATO Juice |
GRIND THE MEAT THROUGH A 3/16 GRINDER PLATE AND MIX WELL WITH THE OTHER INGREDIENTS. STUFF THE CASINGS AND BE SURE NOT TO LEAVE AT ROOM TEMP. TOO LONG.