To make fine Sausages

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
Instructions (21)
  1. Cut six pounds of good pork very small, and beat it in a mortar till it is very fine. Ensure the pork is free from skin, gristles and fat.
  2. Shred six pounds of beef suet very fine, ensuring it is free from all skin.
  3. Wash a good deal of sage very clean, pick off all the leaves, and shred it very fine.
  4. Spread your meat on a clean dresser or table.
  5. Shake the shredded sage all over the meat, about three large spoonfuls.
  6. Shred the thin rind of a middling lemon very fine and throw over the meat.
  7. Add as many sweet herbs, when shred fine, as will fill a large spoon.
  8. Grate two nutmegs over the mixture.
  9. Throw over two tea spoonfuls of pepper.
  10. Add a large spoonful of salt.
  11. Throw over the shredded suet.
  12. Mix all the ingredients well together.
  13. Put the mixture down close in a pot.
  14. When you use the mixture, roll it up with as much egg as will make it roll smooth.
  15. Make the sausages the size of a sausage.
  16. Fry them in butter or good dripping. Be sure the fat is hot before you put them in.
  17. Keep rolling them about while frying.
  18. When they are thoroughly hot and of a fine light brown, they are enough.
  19. Alternatively, you may chop this meat very fine if you don't like it beat.
  20. Veal can be used instead of pork, or a mixture of veal and pork can be used.
  21. You may clean some guts and fill them with the mixture.
Original Text
To make fine Sausages. YOU must take six pounds of good pork, free from skin, gristles and fat, cut it very small, and beat it in a mortar till it is very fine; then shred six pounds of beef suet very fine and free from all skin. Shred it as fine as possible; then take a good deal of sage, wash it very clean, pick off all the leaves, and shred it very fine. Spread your meat on a clean dresser or table, then shake the sage all over, about three large spoonfuls; shred then thin rind of a middling lemon very fine and throw over, with as many sweet herbs, when shred fine, as will fill a large spoon; grate two nutmegs over, throw over two tea spoonfuls of pepper, a large spoonful of salt, then throw over the suet, and mix it all well together. Put it down close in a pot; when you use them, roll them up with as much egg as will make them roll smooth. Make them the size of a sausage, and fry them in butter or good dripping. Be sure it be hot before you put them in, and keep rolling them about. When they are thorough hot and of a fine light brown, they are enough. You may chop this meat very fine, if you don't like it beat. Veal eats well done this way, or veal and pork together. You may clean some guts, and fill them.
Notes
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