English Sausages

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.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (16)
For the sausages
Another way
Instructions (23)
  1. Chop and bruise small the lean of a fillet of young pork.
  2. To every pound of pork, add a quarter of a pound of fat, well skinned.
  3. Season the mixture with a little nutmeg, salt, and pepper.
  4. Add a little grated bread.
  5. Mix all these well together.
  6. Put the mixture into guts, seasoned with salt and water.
Another way
  1. Take six pounds of very fine well fed pork, quite free from gristle and fat; cut it very small, and beat it fine in a mortar.
  2. Shred six pounds of suet, free from skin, as fine as possible.
  3. Pick the leaves off a good deal of sage, wash them clean, and shred them as fine as possible.
  4. Spread the meat on a clean table.
  5. Shake about three large spoonfuls of the shredded sage all over the meat.
  6. Shred the yellow part of the rind of a lemon very fine, and throw that over the meat.
  7. Add as much shredded sweet-herbs as will fill a large spoon.
  8. Grate two nutmegs over the mixture.
  9. Add two tea-spoonfuls of bruised pepper.
  10. Add a large spoonful of salt.
  11. Throw over the suet, and mix all well together.
  12. Put the mixture down close in a pot.
  13. When you use the mixture, roll it up with as much beaten egg as will make the sausages roll smooth.
  14. Let what you fry them in be hot before you put them into the pan.
  15. Roll them about in the hot fat.
  16. When they are thoroughly hot, and of a fine light brown colour, they are done.
  17. By warming a little of the meat in a spoon when you are making it, you will then taste if it is seasoned enough.
Original Text
English Sausages. Chop and bruise small the lean of a fillet of young pork; to every pound put a quarter of a pound of fat, well skinned, and season it with a little nutmeg, salt, and pepper, adding a little grated bread; mix all these well together, and put it into guts, seasoned with salt and water. [142] Another way. Take six pounds of very fine well fed pork, quite free from gristle and fat; cut it very small, and beat it fine in a mortar; shred six pounds of suet, free from skin, as fine as possible. Take a good deal of sage, the leaves picked off and washed clean, and shred fine as possible; spread the meat on a clean table; then shake the sage, about three large spoonfuls, all over; shred the yellow part of the rind of a lemon very fine, and throw that over, with as much sweet-herbs, when shred fine, as will fill a large spoon; grate two nutmegs over it, with two tea-spoonfuls of bruised pepper, and a large spoonful of salt. Then throw over it the suet, and mix all well together, and put it down close in a pot. When you use it, roll it up with as much beaten egg as will make the sausages roll smooth; let what you fry them in be hot before you put them into the pan; roll them about, and when they are thoroughly hot, and of a fine light brown colour, they are done. By warming a little of the meat in a spoon when you are making it, you will then taste if it is seasoned enough.
Notes
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