Chorissa (Jewish Sausage) with Rice

Ingredients

• a flask of fresh olive oil
• a pound and a half of delicate salmon
• rice prepared as for currie

Method

1. 1

   Drop the chorissa into warm water, heat gently, boil for about twenty minutes, and serve it surrounded with rice.

2. 2

   It can also be broiled in slices after boiling.

3. 3

   It is easier to digest if half-boiled before broiling.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 521. The excerpt below is the record exactly as published.

ORISSA (or JEWISH SAUSAGE) WITH RICE. The chorissa is a peculiar kind of smoked sausage much served at Jewish tables* as an accompaniment to boiled poultry, &c. It seems to be in great part composed of delicate pounded meat, inter- mingled with suet and with a small portion of some highly-cured preparation, and with herbs or spices which impart to it an agreeable aromatic flavour. Drop the chorissa into warm water, heat it gently, boil it for about twenty minutes, and serve it surrounded with rice prepared as for currie. It will be found very good broiled in slices after the previous boiling : it should be cold before it is again laid to the fire. In all cases it will, we think, be found both more easy of digestion and more agreeable if half-boiled at least before it is broiled, toasted, or warmed in the oven for table. It is a good addition to forcemeat, and pounded savoury preparations, if used in moderation. TO PRY SALMON AND OTHER FISH IN OIL. {To Serve Cold.') Turn into a small deep frying-pan, which should be kept for the purpose, a flask of fresh olive oil, place it over a clear fire, and as soon as it ceases to bubble lay in a pound and a half of delicate salmon

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