Hodge's Sausages

Ingredients

• Put as many as you think you can eat
• a walnut of butter for every two
• pepper
• salt
• a tablespoon of Worcester sauce
• one sliced apple for each sausage

Method

1. 1

   Place sausages with butter, pepper, salt, and Worcester sauce.

2. 2

   Add sliced apples, stab sausages to prevent bursting.

3. 3

   Cook for twelve minutes.

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 25. The excerpt below is the record exactly as published.

table- spoon of Worcester sauce and the same of vinegar. Now make a mound of the cooked cabbage, and put the slices of well-done meat around it, upright. You will regret that you did not cook double the quantity. There are so many kinds of sausages that it is difficult to pitch upon the best for Chafing purposes. Slices of the Brunswick 92 THE CHAFING DISH species are excellent in pea-soup. The genuine liver sausage makes good sandwiches. The more elaborate French kinds are akin to galantine. The Italian Bologna and Mor- tadella have their friends. But, after all, the well-made Cambridge sausage is hard to beat. I plump for the Cambridge variety. Hodge's Sausages. This is a Cambridge recipe for Hodge's Sausages. Put as many as you think you can eat in the dish with a walnut of butter for every two, pepper and salt, and a table- spoon of Worcester sauce. Then add one sliced apple for each sausage

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