Vintage Prairie Belt Sausage Cookbook!

Here is a sample of some of the best recipes from the ORIGINAL Prairie Belt Sausage Cookbook (1953) which I found in my old dusty attic the other day. Seems all of them met Little Walter's "seal of approval"!--------Ed. Note-All recipes are unedited and in their original form----

1. "Mrs. Hendry's Plain Old Sausage With Greenbeans"- (sometimes called "Sausage Wheel")

Take 3 cans of 12 oz. Prairie Belt sausage and place them in a standard boiler. Add 4 oz. of salt, 2 teaspoons of pepper and a little extra water to add to the hearty sausage juice. Remember to scrape gristle jelly off the sausage. Goes well with a side boiler of warmed Green Snap Beans. If you forget to scrape jelly off of the sausage, then it still doesn't matter since it is good but not as good as the sausage itself.

-courtesy of Mrs. A.G. Hendry, Algoona, Iowa, 1952.

2. Sausage House-

Take one EXTRA LARGE can of Prairie Belt Sausage and drain the juice out. Place in frying pan with only a little lard and add: 3 tsp. of paprika, 4 oz. of oregano (if you have such a spice around the house!), 5 oz. of Worcestershire sauce (pronounced Wooster), 3 tsp. of Morton Iodized Salt, and a little bit of care and concern. Roll the sausages in the mixture and as soon as they sizzle a bit, then.....they're ready to eat. Watch them carefully as they may be hot and the grease WILL splatter. If you have a little Canned Sauerkraut, then by all means add that on the plate. Any other vegetables go good except large peas.

-courtesy of Mrs. D.L. Bauer, Counciltown, IA 1951

3. La Louisiana Especialles-

(ed. note-This recipe comes down through four generations of Yelverton's- all of whom spoke fluent bastard French.)

Bonjour! Une, you take the smoky variety of Praiere Belt (sic) sausages, and marinate thems in a "roux sauce" made of Worcestershire, onion and garlic powders. Deux, you take the French's mustard and SLATHER onto the sausages after being browned good and done for 1 hour at 375 degrees--Tres..........pull outen that there oven and EAT them things cher.

-courtesy of Mr. G.S. "Coon" Yelverton of Zachary, La. 1958

4. Little Underwood's Sausage Cake-
(EDITOR'S NOTE- this is the unaltered recipe of a 7 year old from Liberty, Mississippi-the spelling and grammar has been left intact)

Mee Maw and Paw Haw let me mak thiss when I gottens the sniffle-snaps---// Grabb a big old can of Prary Bett sasag and tak them all out. pur the grissle juice into a mason jar and drink it for latter. The sasag will be cook in oven for an hour and jk then let it out for hot. Big an sasg for pepper in the oven and sink- wash for gret al and cheese ans. 4 hour- thin it rizzen for Marha White flor and maw hap.

-courtesy of Master Underwood S. Lodey, Liberty, Ms. 1957
(ED. NOTE- isn't that precious?)

-Only four recipes? I want to read some more! Well, not in this blog posting but there you can order a copy on EBAY at the following rates: Only $21.99 for unstained copies, $13.99 for stained copies. $4.99 bargain value rate for stained, gross and foul-smelling copies from 1953.