Sausages the German way

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

crumb of a two-penny loaf
one pound of suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
half a lamb's lights ↝ Lamb, ground, raw [Lamb, Veal, and Game Products]
a handful of parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
marjoram ↝ Parsley, raw [Not included in a food category]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
sheep's gut
oil or melted suet ↝ Oil, safflower [Fats and Oils]
oil or melted suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]

Instructions (5)

Mince the loaf crumb, suet, lamb's lights, parsley, thyme, marjoram, and onions very small.
Season the mixture with salt and pepper.
Stuff the mixture into a sheep's gut.
Fry the sausages in oil or melted suet.
Serve immediately, as they are only fit for immediate use.

Original Text

Sausages the German way.
To the crumb of a two-penny loaf, put one pound of suet, half a lamb's lights, a handful of parsley, thyme, marjoram, and onions; mince all very small; then season with salt and pepper. These must be stuffed in a sheep's gut; they are fried in oil or melted suet, and are only fit for immediate use.

Notes

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