To make common Sausages

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (5)
  1. Chop the pork as fine as possible.
  2. Season it with a tea spoonful of beaten pepper, and two of salt, some sage shred fine, about three tea spoonfuls.
  3. Mix all well together.
  4. Have the guts very nicely cleaned, and fill them, or put them down in a pot.
  5. Roll them of what size you please, and fry them.
Original Text
To make common Sausages. TAKE three pounds of nice pork, fat and lean together, with out skin or gristles; chop it as fine as poſſible, season it with a tea spoonful of beaten pepper, and two of salt, some sage shred fine, about three tea spoonfuls; mix all well together, have the guts very nicely cleaned, and fill them, or put them down in a pot, roll them of what size you please, and fry them. Beef makes very good sausages.
Notes
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