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Lunenburg Sausage


1 pork heart
1 pork liver
1 pork tongue
2 pork kidneys
pork lights, or lungs
pork fat from entrails
2-inch strip of pork belly fat
2 tbsp. salt
2 tbsp. allspice
2 tsp. pepper
1 cup fresh summer savory
4 large onions


Soak liver, lights, and fat from entrails in salt and water for 1 hour to remove blood. Pour boiling water over tongue, and remove skin. Cut all meats and fat in small pieces, and boil for 1 hour. Place fat from entrails in pan in oven to render fat. (Fat may be used for cooking purposes.) When cooked, cool meat enough to handle, then put it, plus crisp residue from fat (called crackling), through meat grinder. Grind onions, and fry in small amount of fat to brown. Mix meat, onions, and spices well.You may add more spice if desired. Stuff mixture into casings.