Pork Sausages

Name: Pork Sausages
Ingredients: Take such a proportion of fat and lean pork as you like; for every ten pounds of meat take four ounces of fine salt; and one of fine pepper; a teaspoonful of sage; the same of ground allspice; and cloves, to each ten pounds of meat

From The housekeeper's companion, 1883

Sausages can be fried in hot lard until nicely browned.

Presented as published in 1883. 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

8043Calories

912 gProtein

3 gCarbs

459 gFat

Full nutrition (34 nutrients)

Calories8043 kcal

Protein912 g

Carbohydrates3.5 g

Fiber1.5 g

Sugars0.1 g

Total Fat459 g

Saturated Fat141 g

Monounsaturated Fat171 g

Polyunsaturated Fat51 g

Omega-31.8 g

Cholesterol2948 mg

Sodium46456 mg

Potassium15711 mg

Calcium793 mg

Iron35 mg

Magnesium1056 mg

Phosphorus9304 mg

Zinc91 mg

Copper3.2 mg

Manganese2 mg

Vitamin D23 mcg

Vitamin C5.7 mg

Vitamin A94 mcg

Vitamin E7.5 mg

Vitamin K15 mcg

Vitamin B628 mg

Vitamin B1229 mcg

Thiamin (B1)26 mg

Riboflavin (B2)11 mg

Niacin (B3)247 mg

Folate49 mcg

Choline2301 mg

Caffeine0 mg

Water3135 g

As published

This recipe was extracted from The housekeeper's companion (1883), page 107. The excerpt below is the record exactly as published.

Pork Sausages. — Take such a proportion of fat and lean pork as you like, chop it quite fine, and for every ten pounds of meat take four ounces of fine salt, and one of fine pepper; dried sage or lemon thyme, finely powdered, may be added, if liked; a teaspoonful of sage, and the same of ground allspice and cloves, to each ten pounds of meat

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