Ham Sausages, Smoked
From Cassell's dictionary of cookery, 1892
Serves 7
Usually eaten raw after a month, can be simmered gently in water for an hour.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 684. The excerpt below is the record exactly as published.
Ham Sausages, Smoked. German. —Take five pounds of lean porK, minced as finely as possible. Mix with it a pound of fat, also minced, but not quite so small, and season it with haK an ounce of pepper, the eighth of an ounce of saltpetre, and three ounces of salt. Add the seasoning gradually, while the meat is being chopped, and moisten with a quarter of a pint of claret or Burgundy
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