German Sausages
From The "Queen" cookery books: Pickles and Preserves, 1902
Should be eaten in thin slices without further cooking.
Presented as published in 1902. 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 The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 79. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.