Pan Sausage (American Sausage)<\/strong> Used at Julian and Stafford for many years.<\/p>\n Pan Sausage Seasoning Preparation 2 oz. of crushed red pepper Keep all meat cold. <\/p>\n Smoked Country Sausage:<\/b><\/p>\n Use as above but grind using a coarse blade.<\/p>\n Add cure and dextrose seasoning and mix thoroughly.<\/p>\n Stuff using a natural casing of 28-32 size and chill for 12 hours at 38-42 degrees.<\/p>\n Remove from cooler and hold at room temperature for 2 hours.<\/p>\n Place in smokehouse at 100 degrees F with heavy smoke. Raise temperature to 150 F until internal temperature of sausage reaches 140 F.<\/p>\n Remove and shower with cool water. Hold at room temperature for 1 hour.<\/p>\n Move to chilled cooler at 45 F overnight.<\/p>\n <\/p>\n Fresh Polish Sausage:<\/b><\/p>\n Use Boston Butts and cut up for grinding, keep everything cold.<\/p>\n Seasoning: (for 25 lbs.)<\/p>\n Grind the pork (coarse) and mix with the seasoning. Smoked Polish Sausage: (kielbasa)<\/p>\n Add Pickle seasoning and meat binder, mix thoroughly.<\/p>\n Remove from cooler and hold at room temperature for 1 hour.<\/p>\n Place in smokehouse at 125 F. for 30 minutes without smoke.<\/p>\n Raise temperature to 140 F. with smoke for 30 minutes, then raise to 160 F. with smoke until desired color is obtained. (Usually a reddish brown) Sausage temperature should be around 152 F.<\/p>\n Remove and shower with cool water for 10 minutes and allow drying at room temperature.<\/p>\n Move to chiller at 45 F. for overnight.<\/p>\n <\/p>\n Italian Sausage: (makes 25 lbs.)<\/b> Mix well and add 2 lbs. of cold water. Stuff the sausage by using 20-22 natural casings. [divider]<\/p>\n Butcher Block from the store<\/strong> (1912 Columbus Drive, Tampa, FL)<\/p>\n The picture shown was taken in March 2013, in Farragut, TN, where we are presently living. This is the butcher block that was used at the store to prepare meat for our customers. I have carried this around with me, along with a scale, a stainless steel table top used for making sausage, a band saw that was used at the store, and large aluminum pans that were used to mix up the sausage of various types. I believe the recipes are either the original or close to them as my memory particulars can get lost. I hope they are original and that one day someone may try them.<\/p>\n [divider]<\/p>\n Italian Salad<\/strong> Place in large glass container and let sit for several days. Works best at room temperature.<\/i><\/p>\n Baked Ham (used in the Julian and Stafford store for years)<\/b><\/p>\n Score ham using a criss cross method and place whole cloves where lines intersect. Place a thin layer of white sugar over the ham. Next place paste over the entire ham. Next place sliced pineapple in a decorative fashion as well as cherries over ham. Use toothpicks in order to keep in place. Finish with paste over everything. Bake in oven at 325′ F. for about 1 hour. Continue basting ham with paste until done. When done remove from oven and sprinkle with powdered sugar to provide a light coating.<\/p>\n Holiday Dressing: <\/p>\n These were written by memory and may not be exact, but close enough to taste the past!\u00a0 They were family secrets that were held close for many years, but now I am sharing them for those who may want to try. Dennis & Gina perhaps one day these will be your <\/strong>secrets…<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" Recipes from Mom, Dad, and the Store: The following pdf file recipes for Pan and Polish Sausage (as handwritten by Dad) will be better described here in case someone would like to make them again. Although recipes are a standard, it is the person that uses the recipe in a way to create something spectacular […]<\/p>\n","protected":false},"author":5,"featured_media":0,"parent":0,"menu_order":16,"comment_status":"open","ping_status":"open","template":"","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"class_list":["post-57","page","type-page","status-publish","entry"],"publishpress_future_action":{"enabled":false,"date":"2026-06-22 15:14:29","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/binarybytes.com\/d1\/index.php?rest_route=\/wp\/v2\/pages\/57","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/binarybytes.com\/d1\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/binarybytes.com\/d1\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/binarybytes.com\/d1\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/binarybytes.com\/d1\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=57"}],"version-history":[{"count":10,"href":"https:\/\/binarybytes.com\/d1\/index.php?rest_route=\/wp\/v2\/pages\/57\/revisions"}],"predecessor-version":[{"id":1461,"href":"https:\/\/binarybytes.com\/d1\/index.php?rest_route=\/wp\/v2\/pages\/57\/revisions\/1461"}],"wp:attachment":[{"href":"https:\/\/binarybytes.com\/d1\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=57"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nIn a container mix up the following:
\nIt will make enough for 100 lbs. of sausage but use only 1 oz. of the seasoning for every 2 lbs. of pork. (Keep everything cold)<\/p>\n\n
\nCut up nice Boston butts, add seasoning per lb.<\/p>\n
\nGrind the first time in a small hole grinder.
\nAdd a small amount of water, usually about 1 oz. per lb.
\nMix well, then grind again in the same size grinder.<\/p>\n\n
\nStuff using natural casings with a 28-32 size.<\/p>\n\n
\nUse 13 lbs. of lean pork (Boston Butt lean)
\nUse 12 lbs. of lean beef (chuck)
\n<\/b>Grind the pork coarse and grind the beef fine one time each.
\nSeasoning:<\/p>\n\n
\n<\/b>Other variations can be made by adding, parsley and Romano cheese for holidays.<\/p>\n![\"Recipes](\"https:\/\/binarybytes.com\/d1\/wp-content\/uploads\/Recipes-0001-150x150.jpeg\")
<\/a> It was used by me each time I worked at the store and on this block I prepared tons of pork and beef for our sausages. I also used it for customers when they wanted such things as chicken cut up or other preparations such as cheese, lunchmeat, steaks, liver, and other cuts of meat. Each night, it was carefully cleaned by pouring salt on top and scraping it with a scrapper that was intended for that purpose. I have sanded down the top a few times to make it more uniform, but you can still see the dips in the top from all the cutting that was done with it.![\"Recipes](\"https:\/\/binarybytes.com\/d1\/wp-content\/uploads\/Recipes-0002-150x150.png\")
<\/a><\/p>\n
\n(As made by my father, Voyde Stafford, during holidays)<\/p>\n\n
\n
\n(Used by Mom at Thanksgiving and Christmas or special occasions!)<\/b><\/p>\n\n