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Filling Sausage
From Farm and home cook book and housekeeper's assistant, 1907
Serves 6
This method helps in making sausage that holds together better.
Presented as published in 1907. 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
Nutrition per serving
336Calories
9 gProtein
0 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories336 kcal
Protein9.3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat33 g
Saturated Fat12 g
Monounsaturated Fat16 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol60 mg
Sodium331 mg
Potassium167 mg
Calcium7.6 mg
Iron0.9 mg
Magnesium9.6 mg
Phosphorus133 mg
Zinc2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate2.3 mcg
Choline15 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 207. The excerpt below is the record exactly as published.
Filling Sausage Sausage meat should be finely ground, as it keeps and holds together better. Beef alone, or pork alone can be used, but better two-thirds fat and lean pork, and one-third beef. Vary the seasoning by using pepper, onions, sage, nutmeg or cloves ■ — the latter two are not very common. For filling the skins a piece of bone 2 or 3 inches long
Cook this with the app: pantry check, scaling, and the assistant.