Italian Sausage

Ingredients

• two pounds of lean pork
• one pound of fat pork
• season the mixture with salt
• mixed spice
• coriander-seed
• bruised aniseed
• moisten the mixture with pig's blood
• white wine
• narrow strips from the best part of a calf's head

Method

1. 1

   Mince the lean and fat pork together, season, and moisten with blood and wine.

2. 2

   Mix in strips of calf's head, stuff into sausage skins, tie ends, and boil gently for half an hour.

3. 3

   Dry in a smoke-house or chimney until hard.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 206. The excerpt below is the record exactly as published.

Italian Sansage. Mince two pounds of lean pork Avitli one pound of fat pork. Season the mixture with salt, mixed spice, coriander- seed, and bruised aniseed. When the ingredients are thoroughly blended, moisten the mixture with pig's blood and white wine sufficiently to bind it together, but be careful not" to render it too moist. Cut some narrow strips from the best part of a calf's head

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