The "Queen" cookery books: Pickles and Preserves

Chorissa. — Take equal parts of fat and lean pork cut from the prime joints of the pig (this is a Spanish sausage, for which the acom-fed pigs of the cork woods — about the most delicately flavoured pork in the world — are always used) ; mince this finely ; cut a clove of garlic and rub a bowl or basin pretty freely with the cut side, turn the minced pork into this, and season it pretty highly with cayenne or coralline pepper, and a little salt ; now pour over it sufficient dry sherry to cover the meat, and let it stand in a cool, diy place till the wine is all or nearly all absorbed. How put the meat into skins, adding to it any of the wine that may be left, tie the sausages, hang them in a cool, dry place, and when wanted drop them into boiling water, and simmer gently till cooked. They will keep six or eight months. German Sausages. — Chop, not too finely, one part each of fat and lean pork and two parts lean beef ; for every 21b. of meat, take loz. salt, |oz. pepper, rather less sugar, and a pinch of saltpetre; infuse two garlic cloves in a full half pint of Rhine wine, and strain it into the mixture when fully flavoured, working the meat, seasoning, and wine well together ; then fill calves’ bladders with the mixture, dry for five or six days, and hang- up in a cool, dry place. These sausages are excellent smoked, and, indeed, if to he eaten as they are abroad, uncooked, should be thoroughly smoked, say for ten days or so. Another way is to mince finely 31b. of lean pork, 21b. of lean beef, and lib. of fat pork into tiny dice ; season this with 3oz. salt, \oz. pepper, and a tiny pinch of saltpetre; add the seasoning gradually as you chop the meat, then turn the mince into a bowl well rubbed with garlic, pour on to it a gill of claret or Burgundy, and let it stand for six or seven hours in a cool place. Then fill the skins as tightly as you can, pressing the meat well down; let the sausages stand for a few hours, then again press down the meat to ensure the skins being perfectly filled. Now wind a piece of new tape backwards and forwards round the sausages once, tie this securely, and hang the sausages in the smoking cupboard for ten or twelve days. These sausages should be about ten to fifteen inches long. They are generally eaten in thin slices without any further cooking, but if preferred they can be simmered very gently for an hour, being careful not to let them quite boil. Bologna Sausage. — For this, mince finely a nice piece of lean beef, free from sinew or gristle ; chop coarsely twice the quantity of lean pork, and have ready a quarter as much of fat bacon, cut into neat, and not too small dice. This fat should have stood for twenty-four hours before being cut up. Season all this with lib. salt, l^oz. each of black and white pepper, or use half ground pepper, half black peppercorns, and a little finely minced garlic ; mix it M all well, put it into large bladders, tieing these with tape, and finish off as directed for German sausages.