An excellent Sausage to eat cold

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (7)
  1. Season fat and lean pork with some salt, saltpetre, black and Jamaica pepper, all in finest powder, and well rubbed into the meat.
  2. The sixth day cut it small, and mix with it some shred shalot, or garlick, as fine as possible.
  3. Have ready an ox gut that has been scoured, salted, and soaked well, and fill it with the above stuffing.
  4. Tie up the ends, and hang it to smoke as you would hams; but first wrap it in a fold or two of old muslin.
  5. It must be high dried.
  6. Some eat it without boiling, others like it boiled first.
  7. The skin should be tied in different places, making each link about eight or nine inches long.
Original Text
An excellent Sausage to eat cold. Season fat and lean pork with some salt, saltpetre, black and Jamaica pepper, all in finest powder, and well rubbed into the meat. The sixth day cut it small, and mix with it some shred shalot, or garlick, as fine as possible. Have ready an ox gut that has been scoured, salted, and soaked well, and fill it with the above stuffing: tie up the ends, and hang it to smoke as you would hams; but first wrap it in a fold or two of old muslin. It must be high dried. Some eat it without boiling, others like it boiled first. The skin should be tied in different places, making each link about eight or nine inches long.
Notes
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