Pork Sausages, To Make
From Cookery for every household, 1914
Serves 20
The mixture can be varied with veal or different spices.
Presented as published in 1914. 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
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 392. The excerpt below is the record exactly as published.
Pork Sausages, To Make (Saucisses) 1 lb. lean pork. 4 lb. fat pork. I lb. white bread- crumbs. 4 tea-sp. powdered sage. Salt. Pepper. J tea-sp. grated nutmeg. | tea-sp. powdered mace. Sausage skins
Cook this with the app: pantry check, scaling, and the assistant.