Lean of pork, 1 lb. ; fat, 2 lbs. ; salt, 3 teaspoonsful ; pepper, 1 J
teaspoonful ; mace, ^ teaspoonful ; nutmeg, 1 small ; mixed herbs, 1
large tablespoenful : 1 to hour.
SAUSAGE-MEAT CAKE, OR, PAIN DE PORC FRAIS.
Season very highly from two to three pounds of good sausage-
meat, both with spices and with sage, or with thyme and parsley✪ Sausage-Meat Cake,
if these be preferred ; press the mixture into a pan, and pro-
ceed exactly as for the veal-cake of Chapter XI. A few minced
eschalots can be mixed with the meat for those who like their
flavour.
SAUSAGES.
Common farm-house sausages are made with nearly equal parts of
fat and lean pork, coarsely chopped, and seasoned with salt and
pepper only. They are put into skins (which have previously been
turned inside out, scraped very thin, washed with extreme nicety, and
wiped very dry), then twisted into links, and should be hung in a cool
airy larder, when they will remain good for some time Odd scraps
and trimmings of pork are usually taken for sausage-meat when the
pig is killed and cut up at home ; but the chine and blade-bone are
preferred in general for the purpose. The pork rinds, as we have
already stated,* will make a strong and almost flavourless jelly,
which may be used with excellent effect for stock, and which, with the
addition of some pork-bones, plenty of vegetables, and some dried
peas, will make a very nutritious soup for those who do not object to
the pork- flavour which the bones will give. Half an ounce of salt,
and nearly or quite a quarter of an ounce of pepper will sufficiently
season each pound of the sausage-meat.
KENTISH SAUSAGE-MEAT.
To three pounds of lean pork, add two of fat, and let both be
taken clear of skin. As sausages are lighter, though not so delicate,
when the meat is somewhat coarsely chopped, this difference should
be attended to in making them. When the fat and lean are partially
mixed, strew over them two ounces and a half of dry salt, beaten to
powder, and mixed with one ounce of ground black pepper, and three
large tablespoonsful of sage✪ Kentish Sausage-Meat, very finely minced. Turn the meat with
the chopping-knife, until the ingredients are well blended. Test it
before it is taken off the block, by frying a small portion, that if more
seasoning be desired, it may at once be added. A full-sized nutmeg
* See Soupe dcs Galles , Chapter I,
262
MODERN COOKERY.
[chap. XIII.
and a small dessertspoonsful of pounded mace, would, to many
tastes, improve it. This sausage-meat is usually formed into cakes,
which, after being well floured, are roasted in a Dutch oven. They
must be watched, and often turned, that no part may be scorched.
The meat may also be put into skins, and dressed in any other way.
Lean of pork, 3 lbs. ; fat, 2 lbs. ; salt, 2^ oz. ; pepper, 1 oz, ? minced
sage, 3 large tablcspoonsful.
EXCELLENT SAUSAGES. ✪ Excellent Sausages
Page 245 · 3 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Lean of pork, 1 lb. ; fat, 2 lbs. ; salt, 3 teaspoonsful ; pepper, 1 J teaspoonful ; mace, ^ teaspoonful ; nutmeg, 1 small ; mixed herbs, 1 large tablespoonful : 1 to hour.
SAUSAGE-MEAT CAKE, OR, PAIN DE PORC FRAIS.
Season very highly from two to three pounds of good sausagemeat, both with spices and with sage, or with thyme and parsley, if these be preferred ; press the mixture into a pan, and proceed exactly as for the veal-cake of Chapter XI. A few minced eschalots can be mixed with the meat for those who like their flavour.
SAUSAGES.
Common farm-house sausages are made with nearly equal parts of fat and lean pork, coarsely chopped, and seasoned with salt and pepper only. They are put into skins (which have previously been turned inside out, scraped very thin, washed with extreme nicety, and wiped very dry), then twisted into links, and should be hung in a cool airy larder, when they will remain good for some time Odd scraps and trimmings of pork are usually taken for sausage-meat when the pig is killed and cut up at home ; but the chine and blade-bone are preferred in general for the purpose. The pork rinds, as we have already stated,* will make a strong and almost flavourless jelly, which may be used with excellent effect for stock, and which, with the addition of some pork-bones, plenty of vegetables, and some dried peas, will make a very nutritious soup for those who do not object to the pork- flavour which the bones will give. Half an ounce of salt, and nearly or quite a quarter of an ounce of pepper will sufficiently season each pound of the sausage-meat.
KENTISH SAUSAGE-MEAT.
To three pounds of lean pork, add two of fat, and let both be taken clear of skin. As sausages are lighter, though not so delicate, when the meat is somewhat coarsely chopped, this difference should be attended to in making them. When the fat and lean are partially mixed, strew over them two ounces and a half of dry salt, beaten to powder, and mixed with one ounce of ground black pepper, and three large tablespoonsful of sage, very finely minced. Turn the meat with the chopping-knife, until the ingredients are well blended. Test it before it is taken off the block, by frying a small portion, that if more seasoning be desired, it may at once be added. A full-sized nutmeg
* See Soupe dcs Galles , Chapter I,
[chap. XIII.
and a small dessertspoonsful of pounded mace, would, to many tastes, improve it. This sausage-meat is usually formed into cakes, which, after being well floured, are roasted in a Dutch oven. They must be watched, and often turned, that no part may be scorched. The meat may also be put into skins, and dressed in any other way.
Lean of pork, 3 lbs. ; fat, 2 lbs. ; salt, 2^ oz. ; pepper, 1 oz, ; minced sage, 3 large tablespoonsful.
EXCELLENT SAUSAGES.
Records on this page
Sausage-Meat CakeKentish Sausage-MeatExcellent Sausages