Homemade Sausages

Name: Homemade Sausages
Ingredients: One pound of lean pork; half a pound of fat pork; one tea-spoonful of salt; half a tea-spoonful of pepper; half a tea-spoonful of dried marjoram; one-third of a small nutmeg; the sixth part of the rind of a lemon; three good-sized sage leaves

From Practical home cookery, 1906

Adjust marjoram and sage to taste; avoid increasing lemon to prevent overpowering flavor.

Presented as published in 1906. 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

2198Calories

162 gProtein

7 gCarbs

169 gFat

Full nutrition (34 nutrients)

Calories2198 kcal

Protein162 g

Carbohydrates7.4 g

Fiber3 g

Sugars0.7 g

Total Fat169 g

Saturated Fat60 g

Monounsaturated Fat78 g

Polyunsaturated Fat19 g

Omega-30.1 g

Cholesterol581 mg

Sodium4149 mg

Potassium2324 mg

Calcium178 mg

Iron7.5 mg

Magnesium148 mg

Phosphorus1553 mg

Zinc15 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D0.9 mcg

Vitamin C22 mg

Vitamin A8.1 mcg

Vitamin E2 mg

Vitamin K40 mcg

Vitamin B63 mg

Vitamin B124.7 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)2.2 mg

Niacin (B3)52 mg

Folate27 mcg

Choline434 mg

Caffeine0 mg

Water352 g

As published

This recipe was extracted from Practical home cookery (1906) by A. G. Payne, page 30. The excerpt below is the record exactly as published.

One pound of lean pork and half a pound of fat pork, or rather less ; one tea-spoonful of salt, half a tea-spoonful of pepper, half a tea-spoonful of dried marjoram, one-third of a small nutmeg, the sixth part of the rind of a lemon, three good-sized sage leaves

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