Cassell's dictionary of cookery

sausages made or kept under certain unknown conditions are occasionally highly poisonous; and in Germany, where sausages form a staple article of diet, fatal cases of sausage poisoningare by no means rare. The symptoms are slow in appearing: three or four days sometimes elapsing before they manifest themselves. The poison may be described as of the narcotic-irritant character, and is very dangerous. Dr. Taylor in his "Medical Jurisprudence" records the cases of three persons who died from the effects of liver-sausages, which had been made from an apparently healthy pig, slaughtered only the week before. The inspection threw no light on the cause of death. This case differs from those commonly occurring in Germany, in this respect : that here the sausages were fresh, while the sausages which have proved poisonous in Germany had always been made a long time. Dr. Kemer, a German physician, who has specially studied the subject, believes that the poison is an acid, formed in consequence of it modified process of putrefaction ; others regard it as an empyreumatic oil. — Chambers. Sausage Pudding. — Line a moderatesized pudding-basin with good suet crust ; fill it with one pound of fresh pork sausages which have been scalded and have had the skins removed, and pour over it a sauce made as follows:— Mince an onion, and fry it with two sage-leaves in butter till the onion begins to turn yellow. Dredge a dessert-spoonful of flour over it, and pour upon it two or three tablespoonfuls of good stock. Stir the sauce over the fire till it boils, season with salt and cayenne, let it cool, and strain it over the sausages. Cover the pudding with the pastry with. which the dish was lined. Tie it in a pudding-cloth, plunge it into boiling water, and boil quickly till the pudding is done enough. Turn it upon a hot dish, and send brown gravy to table with it. Time to boil the pudding, an hour and a half. Probable cost, sausages. Is. per pound. Sausage Rolls. — Enclose a whole sausage in a piece of pastry rolled out just largo enough to contain it, and a quarter of an inch thick. Pinch the edges securely, and then bake the roll on a baking sheet in a well-heated oven. They may be served hot or cold. Or take equal weights of cold dressed chicken and tongue, or cold roast veal and ham. Mince the meat finely, and season well with salt, cayenne, and powdered sweet herbs. The latter may be omitted, if hked. Press the mince together, and enclose it in a puff paste, or good pastry that is large enough to contain it. Bake in a well-heated oven. These rolls are especially adapted for pic-nic parties, Time to bake, half an hour. Probable cost, 3d. each. Sufficient, one or two for each person. SAIT (835) SAU Sausage Toast (a breakfast dish) .—Fry or bake two or three sausages. When done enough, strip the skin from them, and spread the meat on a slice of brown bread toasted and buttered. Grate a spoonful of gruyere or Cheshire cheese over the meat, and serve hot. Time, fifteen to twenty minutes to fry the sausages. Probable cost, 9d. Sufficient for one person. Sausages. — Recipes for the following sausages will be found under their respective lieadings : — Beei' Oxford Beef, Home-made Oxfokd, without BOLOG-VA Skin's Bologna, m'ith Oysteu Onions Pork Cambridge Pork, Dressed Forcemeat of Sau- Pork, for eating sages cold