Mecklenburg Liver Sausages

Ingredients

• a pound of the liver
• a half pound of pork
• a small teaspoonful of salt
• a small teaspoonful of pepper
• powdered cloves or allspice
• a few sage-leaves
• the top-fat, from the boiling of the meat
• the liquor should both be used

Method

1. 1

   Take the liver from a pig while it is quite fresh; mince it, and then pass it through a coarse sieve.

2. 2

   To a pound of the liver, mix a half pound of boiled tender pork.

3. 3

   Chop the tongue, kidneys, and some of the inside fat, mix all with the raw liver.

4. 4

   Season with salt, pepper, powdered cloves or allspice, and powdered sage.

5. 5

   Put the fat with the meat into the skins when filling, and boil the sausages in salted liquor, which must be made quite hot before they are put in.

6. 6

   Plunge them into cold water when cooked, then hang them to dry.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 914. The excerpt below is the record exactly as published.

Mecklenburg Liver Sausages.— Take the liver from a pig while it is quite fresh ; mince it, and then pass it through a coarse sieve, but first ascertain its weight. To a pound of the liver, mix a half pound of pork (boiled tender), that has been cut from any part of the pig, although slices from the breast are usually taken. Take the tongue, kidneys, I and some of the inside fat; chop this meat, but do not mince it, and mix all with the raw liver. Season with salt, pepper, powdered cloves or allspice, and a few sage-leaves re- duced to powder. The top-fat, from the boiling of the meat, and the liquor should both be used. Put the fat, with the meat, into the skins when tilling, and boil the sausages in the liquor (salted), which must be made quite hot before they are put in. Plunge them, when cooked, into cold water ; then hang them to dry. To be smoked, or not. The skins must be only three- parts filled. Time to boil, half an hour. Mecklenburg Liver Sausages (another way) . — See Liver Sausages, Mecklen- burg, Smoked. Mecklenburg Sausages.— Prepare the following ingredients, with which fill the sau- sage-skins, and boil half an hour : — Chop finely equal proportions of fat and lean pork, and to every pound add a small tea-spoonful of sal

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