Cookery for every household

999. Sausages, To Broil Make the grill of a gas stove red hot. Prick the sausages and place them in the grid tin. Cook them under the grill until brown and crisp on one side, then turn them over and cook them on the other. They will require from 10 to 15- minutes, and must be thoroughly cooked. Sausages are nice and crisp prepared in this way, and not so greasy as when fried. They may also be broiled in a hanging grill in front "of the fire. 1000. Sausages, Fried or Baked Sausages. Dripping. Toasted bread. Prick the sausages with a fork and put them into a frying pan with a little melted dripping. The dripping must not be made too hot before the sausages are put in or the sausages will burst. Keep turning the sausages over and over, and allow them to cook slowly until brown and crisp on all sides. Pork sausages especially require thorough cooking, or they will not be wholesome. Have ready some neat fingers of toast or fried bread, lay them on a hot dish, and place a sausage on the top of each. Brown sauce or gravy may be served separately in a sauce boat. Sausages may also be baked. Prick them well and place them side by side on a greased tin. Cook in a moderate oven until brown and crisp, turning them occasionally. Serve in the same way. Fried bacon may be served along with the sausages. Note. — Sometimes the sausages are parboiled for 5 minutes before frying ; this makes them less rich, but at the same time not quite so tasty. 1001. Sausages with Potatoes, 1 Cook the sausages as above and serve them round a mound of mashed potatoes. The potatoes should not be too dry, a little milk or hot dripping should be added to them. 1002, Smothered Sausages 1 lb. sausages. 2 cupfuls mashed pota^ toes. Seasoning. Milk or gravy. 2 table-sps. bread crumbs. bread Blanch the sausages by putting them into a saucepan with cold water and bringing them quickly to the boil. Then drain them, remove the skins, and cut them in two or four pieces, according to size. Place these in a greased pie-dish or fireproof dish and sprinkle them with pepper and salt. Now take about 2 cupfuls of nicely mashed potatoes (see Recipe 537), seasoned and moistened with a little milk or gravy, and spread on the top of the sausages. Brush over with milk or egg, sprinkle with bread-crumbs and bake in a good oven. Time to bake, 20 to 30 minutes. Sufficient for 2 or 3 persons. Probable cost, 7 d. 1003. Sausages, Egged and Bread-crumb 1 lb. sausages. Some brown gravy. Beaten egg. A potato border. Bread-crumbs. Prick the sausages and lay them in a saucepan with hot water to cover them. Bring this gently to the boil and simmer slowly for 15 minutes. Then drain and remove the skins carefully from the sausages. Cut them in two or four pieces, according to size, and egg and bread-crumb them. Then fry them in boiling fat (see p. 248) until of a golden brown colour, lift out and drain on kitchen paper Serve them on a potato border (Recipe 543), and serve gravy round, or separately in a sauce boat. Or, the potato mixture may be formed into flat, oblong-shaped cakes, as many as there are sausages browned in the oven, and then a sausage placed on the top of each. Sufficient for 4 or 5 persons. Probable cost. Is. 4 cl. 1004. Sausages with Cabbage 1 lb. sausages. i 1 medium-sized or 2 Seasoning. | small cabbages.