Orchard Leigh Sausages

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (6)
  1. Put the lean pork and fat through the mincer.
  2. Add salt, white pepper, chopped sage (if liked), pounded mace, grated nutmeg, and dry bread-crumbs.
  3. Mix all ingredients together.
  4. Put the mixture through the mincer again.
  5. Fill the skins with the mixture.
  6. Fry the sausages.
Original Text
Orchard Leigh Sausages. (Mrs. Hulse.) 4 lbs. lean pork, 2 lbs. fat, put through the mincer, 2 ozs. salt and ½ oz. white pepper to taste, and, if liked, a little chopped sage, also a small pinch of pounded mace, a grate of nutmeg, and ¼ lb. of perfectly dry bread-crumbs. Mix all, and then again put all through the mincer. Fill the skins with this mixture and fry. [Lady Clark writes an emphatic “ No ” against the sage.]
Notes
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