Pork Sausages with Mashed Potatoes

Ingredients

• One pound of pork sausages
• one and one-half pound of raw potatoes
• one table-spoonful of cream
• one ounce of butter
• one tea-spoonful of salt
• one half salt-spoonful of pepper

Method

1. 1

   Boil the potatoes until half cooked, then steam them until tender.

2. 2

   Mash with cream, pepper, and butter.

3. 3

   Prick sausages and fry in a cold pan over moderate heat for 10 minutes.

4. 4

   Serve sausages over the mashed potatoes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 57. The excerpt below is the record exactly as published.

one tea-spoonful of salt, one salt-spoonful of pepper. The steak should hang for one week in the ice-box before using; and before broiling, place it upon a board and beat it with a round rolling-pin sufficient to soften the fibre without mutilating it or crushing out the juices. Put it then upon a gridiron, and at first over the hottest part of the fire, that the pores of the meat may be immediately closed ; then turning constantly to prevent burning, broil from seven to ten minutes according to the thickness of the steak; and when done, remove it from the iron to a very hot platter, put the butter in pieces over the top, and press it in with the point of a knife blade, sprinkle over all the pepper and salt, and serve in its own gravy, of which the butter will have drawn out sufficient from the steak without adding water. NOTE. — To this gravy may be added a table-spoonful of Worce- stershire sauce if desired. Mutton or lamb chops may be broiled also in this way. Broiled Chicken. — One young fowl, two ounces of butter, one tea-spoonful of salt, one half salt-spoonful of pepper. The fowl must first be split down the back, washed thoroughly in and out with cold water, and as thoroughly dried in a clean towel. Grease then slightly a broiler, season the chicken, inside and out, by rubbing on the pepper and salt, and putting the fowl in it, place to broil over a strong clear fire. As soon as the juices begin to draw out, commence turning, and turn constantly thereafter until the meat is 78 MEATS. done, which may be determined by running a skewer into the breast, and when this draws out easily, the chicken will have been sufficiently cooked. Serve on buttered toast, dis- tributing butter also in pieces over the fowl, and send it to table very hot. NOTE. — Unless a very young spring chicken is used for broiling, it will be better that the fowl should have a slight preparatory cooking by steaming, which may be done by putting the chicken into the broiler ; and laying this over a baking-pan of boiling water, then covering it with a plate, set all into the oven for about twenty minutes. If the broiling fire smokes in the least, throw upon it a handful of salt, which will at once clear it, and prevent the fowl tasting smoky. Pork Sausages. — One pound of pork sausages, one and one-half pound of raw potatoes, one table-spoonful of cream, one ounce of butter

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