Reinacharn Sausages

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 10 min Total: 10 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

best end of a loin of pork, 1 lb. lean and fat, half and half ↝ Pork, loin, boneless, raw [Pork Products]
1/2 lb. of stale bread, soak well in milk (or in water, if the sausages are to be kept a day or two, as the milk may turn sour), squeeze it dry and then mash the bread ↝ Bread, pumpernickel [Baked Products]
season to taste ↝ Spices, poultry seasoning [Spices and Herbs]
enough butter in the pan to grease it ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (8)

Chop fine the pork loin.
Soak the stale bread in milk (or water if to be kept a day or two), squeeze it dry, and mash it.
Mix the chopped pork and mashed bread.
Season the mixture to taste.
Roll the mixture into little balls.
Heat enough butter in a pan to grease it.
Fry the sausages, being careful to turn them as they cook.
They take 10 minutes or more to cook.

Original Text

“Reinacharn Sausages.” (Sarah. 1867.)
These sausages have no skins, so are more like rissoles.
Chop fine from the best end of a loin of pork, 1 lb. lean and fat, half and half. Take ½ lb. of stale bread, soak well in milk (or in water, if the sausages are to be kept a day or two, as the milk may turn sour), squeeze it dry and then mash the bread; mix all and season to taste.
Roll up the mixture in little balls; have enough butter in the pan to grease it, and fry the sausages. Be careful to turn them as they cook; they take 10 minutes or more.

Notes

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