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Pork Sausages

Name: Pork Sausages
Yield: 20 servings
Ingredients: 6 lbs. of young pork; 6 lbs. of beef suet; a handful of sage; two nutmegs; a spoonful of pepper; a large spoonful of salt

From Consult me, 1902

Serves 20

Presented as published in 1902. 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

1176Calories

2 gProtein

1 gCarbs

129 gFat

Full nutrition (34 nutrients)

Calories1176 kcal

Protein2.2 g

Carbohydrates1.5 g

Fiber0.6 g

Sugars0.1 g

Total Fat129 g

Saturated Fat72 g

Monounsaturated Fat43 g

Polyunsaturated Fat4.3 g

Omega-30 g

Cholesterol93 mg

Sodium360 mg

Potassium36 mg

Calcium9.7 mg

Iron0.4 mg

Magnesium6.7 mg

Phosphorus26 mg

Zinc0.4 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A0.3 mcg

Vitamin E2 mg

Vitamin K6.1 mcg

Vitamin B60 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate3.4 mcg

Choline7.9 mg

Caffeine0 mg

Water5.6 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 396. The excerpt below is the record exactly as published.

PORK SAUSAGES.— Take 6 ibs. of young pork, free from gristle, or fat ; cut small and beat fine in a mortar. Chop 6 lbs. of beef suet very fine ; pick off the leaves of a handful of sage, and sbred it fine; spread the meat on a clean dresser, and shake the sage over the meat; shred the rind of a lemon very fine, and throw it, with sweet herbs, on the meat; grate two nutmegs, to which put a spoonful of pepper, and a large spoonful of salt

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