Pork Sausages

Ingredients

• Cut links apart
• Put a little pork fat in a frying-pan
• Serve with mashed potatoes

Method

1. 1

   Cut links apart, prick each with a fork so it will not burst in cooking, lay in cold frying-pan, and fry fifteen to twenty minutes over a slow fire, moving them about to brown evenly.

2. 2

   Serve with mashed potatoes, pouring the fat from the pan over them.

Nutrition per serving

As published

This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 46. The excerpt below is the record exactly as published.

Pork Sausages. — Cut links apart, prick each with a fork so it will not burst in cooking, lay in cold frying-pan, and fry fifteen to twenty minutes over a slow fire, moving them about so they will brown evenly all over. Serve with mashed po- tatoes, over which pour the fat from the pan. Apples fried to a light brown in the sausage grease are a pleasant accompaniment. Corned Beef, Boiled. — Put the ham into enough cold water to cover it. Let it come slowly to a boil, and then merely simmer until done. Time, 96 CAMP COOKERY. about one-half hour to each pound. Vegetables may be added toward the end^ as directed on page 58. If not to be used until the next day, leave the meat in its liquor, weighted down under the surface by a clean rock. Corned Beef Hash. — Chop some canned corned beef fine with sliced onions. Mash up with freshly boiled potatoes, two parts potatoes to one of meat. Season highly with pepper (no salt) and dry mus- tard if liked. Put a little pork fat in a frying- pa

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