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PowerPoint created for he 100th anniversary of the farm.
Heimbigner Farm Centennial - 30 MB

Heimbigner Ancenstral Chart - Compiled by Dr. Igor Pleue, Saratov University, Russia. Commissioned by Doris Evans. Covers from 1740 to 1910 with only information from Russian records. Henry Heimbigner's lineage is traced in the larger black line.
Heimbigner Ancenstral Chart - 135 MB

The Story of Herchel Heimbigner - Renee Heimbigner
PDF Version - 370 MB
Word Version - 344 MB

Heimbigner Family German Sausage Recipe
36 lb. medium fine ground pork
4 lb. medium fine ground beef
1/2 cup coarse black pepper
1/2 cup salt
3 Tbsp. brown sugar
1 tsp. saltpeter (or equivalent)
2 tsp. garlic powder
1 tsp. allspice (the "secret" ingredient)

Mix well before stuffing. Hang and smoke 4 to 6 hours. - Hersh Heimbigner

The recipe I found originally said 1 cup salt but a hand written note said 1/2 cup. I use this recipe as a starting point, mix, fry up a fresh patty then add more to taste. I usually end up adding a bit more pepper, garlic and brown sugar. This recipe comes from "Cherished Recipes" 1912-1987 75th Anniversary Philadelphia Congregational Church cookbook. Recipe submitted by Hersh Heimbigner, my grandfather. At the farm there is hand written copy of the recipe that I am told is generations old; for example the recipe says handfulls rather than cups. Enjoy!


© Jim Heimbigner
jim@heimbigner.com