Sausages

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

Sausage Meat

nearly equal parts of fat and lean pork, coarsely chopped ↝ Pork, fresh, spareribs, separable lean and fat, raw [Pork Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]

Sausage Skins

skins ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]

Soup Base

pork rinds ↝ Pork skin rinds [Pork]
pork-bones ↝ Pork, bones [Pork]
vegetables ↝ Raw vegetable, NFS [Other vegetables and combinations]
dried peas ↝ Blackeye pea, dry [Legumes and Legume Products]

Instructions (8)

Prepare sausage skins: turn them inside out, scrape very thin, wash with extreme nicety, and wipe very dry.
Chop fat and lean pork coarsely, using nearly equal parts.
Season the pork with salt and pepper. For each pound of sausage meat, use half an ounce of salt and nearly or quite a quarter of an ounce of pepper.
Fill the prepared skins with the seasoned sausage meat.
Twist the filled skins into links.
Hang the sausages in a cool, airy larder. They will remain good for some time.
For soup, use pork rinds to make a strong, almost flavourless jelly.
Combine the pork rind jelly with pork bones, plenty of vegetables, and some dried peas to make a nutritious soup.

Original Text

SAUSAGES.

Common farm-house sausages are made with nearly equal parts of fat and lean pork, coarsely chopped, and seasoned with salt and pepper only. They are put into skins (which have previously been turned inside out, scraped very thin, washed with extreme nicety, and wiped very dry), then twisted into links, and should be hung in a cool airy larder, when they will remain good for some time. Odd scraps and trimmings of pork are usually taken for sausage-meat when the pig is killed and cut up at home; but the chine and blade-bone are preferred in general for the purpose. The pork rinds, as we have already stated,[86] will make a strong and almost flavourless jelly, which may be used with excellent effect for stock, and which, with the addition of some pork-bones, plenty of vegetables, and some dried peas, will make a very nutritious soup for those who do not object to the pork-flavour which the bones will give. Half an ounce of salt, and nearly or quite a quarter of an ounce of pepper will sufficiently season each pound of the sausage-meat.

86.  See Soupe des Galles, Chapter I.

Notes

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