Sausages without skins

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Yield: 18.0 sausages per pound
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

Sausage mixture

a pound and quarter of the lean of a leg of veal ↝ Veal, loin, separable lean only, raw [Lamb, Veal, and Game Products]
a pound and quarter of the lean of a hind loin of pork ↝ Pork, loin, boneless, raw [Pork Products]
two pounds and half of fresh beef-suet picked clean from the skins ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
an ounce and half of red sage leaves, picked from the stalks ↝ Grape leaves, raw [Vegetables and Vegetable Products]
two ounces of white salt
half an ounce of pepper ↝ Spices, pepper, black [Spices and Herbs]
Pare all the crust from a stale penny French roll, and soak the crumb in water till it is wet through; put it into a clean napkin, and squeeze out all the water. ↝ Rolls, french [Baked Products]
four new-laid eggs beaten ↝ Egg, whole, raw [Eggs and omelets]

Cooking

sweet butter

Instructions (12)

Pick the meat from the skins before weighing the veal and pork.
Wash and mince the sage leaves as fine as possible.
Mince the veal, pork, suet, and sage together as fine as you can.
Pare the crust from the French roll and soak the crumb in water until wet through.
Squeeze all the water from the soaked bread crumb.
Add the bread crumb and beaten eggs to the meat mixture.
Work all ingredients together with your hands.
Press the mixture into a clean earthen pan.
Divide a pound of the mixture into eighteen parts.
Flour your hands lightly.
Roll the parts into pretty thick sausages.
Fry the sausages in sweet butter until lightly browned.

Original Text

Sausages without skins.

Take a pound and quarter of the lean of a leg of veal and a pound and quarter of the lean of a hind loin of pork; pick the meat from the skins before you weigh it; then take two pounds and half of fresh beef-suet picked clean from the skins, and an ounce and half of red sage leaves, picked from the stalks; wash and mince them as fine as possible; put them to the meat and suet, and mince as fine as you can. Add to it two ounces of white salt and half an ounce of pepper. Pare all the crust from a stale penny French roll, and soak the crumb in water till it is wet through; put it into a clean napkin, and squeeze out all the water. Put the bread to the meat, with four new-laid eggs beaten; then with your hands work all these things together, and put them into a clean earthen pan, pressed down close. They will keep good for a week. When you use this meat, divide a pound into eighteen parts; flour your hands a little, and roll it up into pretty thick sausages, and fry them in sweet butter; a little frying will do.

Notes

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