Sausages, Home-made. — Three or four
recipes are here given for making sausage-meat.
Tastes vary, and the quantity of seasoning used
must vary with them ; but the process of manu-
facture is always the same. It should be re-
membered that though scraps and trimmings of
meat may be used for making sausages, they
should be perfectly sweet and palatable, and
should be carefully freed from skin and sinew,
also that the sausages will be hghter, though
not quite so inviting in appearance, if the meat
is coarsely rather than finely shred. No. 1.
Shred half a pound of sound beef suet, and
one pound of lean beef. Mi.x; thoroughly, and
pound the mixture in a mortar. Season with
salt, pepper, and spices. If skins are not used,
the sausages may, if liked, be dipped in egg
and bread-crumbs before being fried or baked.
No. 2. Mince finely two pounds of lean pork
and one pound of fat bacon. Add a seasoning
of two tea-spoonfuls of salt, one of pepper, two
of powdered sage, with a pinch of grated nut-
meg and powdered mace ; finely-shred shallot
may be added, or not. Thoroughly mix the
seasoning with the meat; three-parts fill
the skins with the mixture, and hang them
in a cool place till wanted. No. 3. Mince
separately three pounds of lean and two of fat
pork. Mix them, and add three table- spoonfuls
of powdered sage, two ounces and a half of salt,
and one ounce of pepper✪ Sausages, Home-made. Blend the ingredients
thoroughly. A small nutmeg grated and a
tea-spoonful of powdered mace may be added,
or not. No. 4. Cut the crumb of a penny loaf
into slices, soak it in water till it is soft, then
squeeze it dry in a cloth. INIix it thoroughly
with two pounds of lean x>ork and a pound and
a half of fat pork; add pepper, salt, lemon,
thyme, powdered sage, and grated nutmeg.
Half fill the skins with the mixture, and bake
or boil the sausages when wanted. They
should be used as soon as possible, as the soaked
bread will prevent them keeping. No. 5.
Mince separately a pound of beef suet and a
pound of lean pork. jMix the ingredients, and
pound them thoroughly, and with them two
large table-spoonfuls of grated bread-crumbs.
Add a seasoning of salt, pepper, and powdered
sage, and bind the mixture together with the
yolks of two eggs. No. (\ Take half a pound
of lean veal, half a pound of pork, fat and
lean together, and half a pound of beef suet.
Shred all finely, and mix thoroughly. Add a
quarter of a pound of finely-grated crumb of
bread, three sage-leaves chopped small, half a
small nutmeg grated, a tea-spoonful of salt, a
salt-spoonful of pepper, and four inches of
lemon-rind finely shi-ed. A pinch of marjoi-am
and of savory may be added if liked. Put the
meat into skins, or form it into cakes, and dress
the sausages in the usual way. Probable cost,
sausages, 9d. to Is. 3d. per pound, according to
the quahty of the meat used.
Sausages, Lyons. — Take six pounds of ✪ Sausages, Lyons
Page 1727 · 3 recipe records on this page
Presented as published in 1892. 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
Sausages, Home-made. — Three or four recipes are here given for making sausage-meat. Tastes vary, and the quantity of seasoning used must vary with them ; but the process of manufacture is always the same. It should be remembered that though scraps and trimmings of meat may be used for making sausages, they should be perfectly sweet and palatable, and should be carefully freed from skin and sinew, also that the sausages will be lighter, though not quite so inviting in appearance, if the meat is coarsely rather than finely shred. No. 1. Shred half a pound of sound beef suet, and one pound of lean beef. Mix thoroughly, and pound the mixture in a mortar. Season with salt, pepper, and spices. If skins are not used, the sausages may, if liked, be dipped in egg and bread-crumbs before being fried or baked. No. 2. Mince finely two pounds of lean pork and one pound of fat bacon. Add a seasoning of two tea-spoonfuls of salt, one of pepper, two of powdered sage, with a pinch of grated nutmeg and powdered mace ; finely-shred shallot may be added, or not. Thoroughly mix the seasoning with the meat; three-parts fill the skins with the mixture, and hang them in a cool place till wanted. No. 3. Mince separately three pounds of lean and two of fat pork. Mix them, and add three table- spoonfuls of powdered sage, two ounces and a half of salt, and one ounce of pepper. Blend the ingredients thoroughly. A small nutmeg grated and a tea-spoonful of powdered mace may be added, or not. No. 4. Cut the crumb of a penny loaf into slices, soak it in water till it is soft, then squeeze it dry in a cloth. INIix it thoroughly with two pounds of lean pork and a pound and a half of fat pork; add pepper, salt, lemon, thyme, powdered sage, and grated nutmeg. Half fill the skins with the mixture, and bake or boil the sausages when wanted. They should be used as soon as possible, as the soaked bread will prevent them keeping. No. 5. Mince separately a pound of beef suet and a pound of lean pork. Mix the ingredients, and pound them thoroughly, and with them two large table-spoonfuls of grated bread-crumbs. Add a seasoning of salt, pepper, and powdered sage, and bind the mixture together with the yolks of two eggs. No. (\ Take half a pound of lean veal, half a pound of pork, fat and
lean together, and half a pound of beef suet. Shred all finely, and mix thoroughly. Add a quarter of a pound of finely-grated crumb of bread, three sage-leaves chopped small, half a small nutmeg grated, a tea-spoonful of salt, a salt-spoonful of pepper, and four inches of lemon-rind finely shred. A pinch of marjoram and of savory may be added if liked. Put the meat into skins, or form it into cakes, and dress the sausages in the usual way. Probable cost, sausages, 9d. to Is. 3d. per pound, according to the quahty of the meat used.
Sausages, Lyons. — Take six pounds of
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