Oxford Sausages without Skins

Ingredients

• a pound and a half of pork from the griskin
• a pound and a half of beef suet
• half a pound of lean veal
• three small tea-spoonfuls of salt
• one tea-spoonful of pepper
• a quarter of a tea-spoonful of cayenne
• a dessert-spoonful of dried, powdered, and sifted sage
• five well-beaten eggs

Method

1. 1

   Mince pork, suet, and veal finely.

2. 2

   Mix with salt, pepper, cayenne, and sage.

3. 3

   Bind with eggs, press into a jar, and keep cool.

4. 4

   Roll into shape when needed and fry.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1059. The excerpt below is the record exactly as published.

ford Sausages, with.out Skins (Theodore Hook's recipe). — -Take a pound and a half of pork from the griskin, freed entirely from skin, a pound and a half of beef suet, and half a pound of lean veal. Mince all very finely, seixirately at fii-st, and afterwards to- gether. Mix thoroughly, as the excellence of the sausages depends in a great measure upon the mLxing. Season -svith three small tea-spoonfuls of salt, one tea-sijoonful of pepper, a quarter of a tea-spoonful of cayenne, and a dessert-spoonful of diied, powdered, and sifted sage, and bind the mixtui-e together with five well-beaten eggs

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