Baked Sausages
From Miss Parloa's kitchen companion, 1887
Serves 4
Baked sausages are more delicate than fried ones.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 147. The excerpt below is the record exactly as published.
Baked Sausages. After pricking the sausages, put them into a basin and cover with boiling water. Boil for ten minutes ; then remove from the hot water, and put into cold water for two minutes. Roll in beaten egg and then in fine, dry bread crumbs, and, laying them in a shallow pan, bake in a hot oven for fifteen minutes. An egg and a pint of crumbs will answer for a pound of sausages
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