Botoena Sausace

Ingredients

• nine pounds of the meat
• ten tea-spoons powdered sage
• two each of cayenne
• two each of black pepper
• one grated nutmeg
• one teaspoon cloves
• one minced onion
• sweet herbs to taste
• stuff into beef intestines

Method

1. 1

   Chop or grind equal portions of fresh pork, veal, and ham or salt pork.

2. 2

   Mix with sage, cayenne, black pepper, nutmeg, cloves, minced onion, and sweet herbs.

3. 3

   Stuff into cleaned beef intestines, tie ends tightly, prick in several places, and boil slowly for an hour.

4. 4

   Dry in the sun and hang in a cool dry cellar after rubbing with melted butter.

5. 5

   These are eaten without further cooking.

As published

This recipe was extracted from Buckeye cookery (1892), page 369. The excerpt below is the record exactly as published.

Botoena Sausace.—Take equal portions of fresh pork, veal, and ham or salt pork, chop them fine or grind, and mix together thoroughly ; to nine pounds of the meat allow ten tea-spoons powdered sage, two each of cayenne and black pepper, one grated nutmeg, one teaspoon cloves, one minced onion, and sweet herbs to taste; mix well and stuff into beef intestines

Cook this with the app: pantry check, scaling, and the assistant.