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Pork Sausages
From Recipes for the million, 1891
Serves 4
Presented as published in 1891. 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
585Calories
19 gProtein
20 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories585 kcal
Protein19 g
Carbohydrates20 g
Fiber1.2 g
Sugars1.7 g
Total Fat48 g
Saturated Fat17 g
Monounsaturated Fat22 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol91 mg
Sodium607 mg
Potassium294 mg
Calcium63 mg
Iron2.2 mg
Magnesium26 mg
Phosphorus234 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K1.8 mcg
Vitamin B60.4 mg
Vitamin B120.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.9 mg
Folate31 mcg
Choline40 mg
Caffeine0 mg
Water57 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 176. The excerpt below is the record exactly as published.
PORK SAUSAGES. — Chop together some fat and lean pork, without skin or gristle ; season with finely-powdered dried sage, pepper, and salt ; mix well with a few bread crumbs
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