Pork Saveloys

Ingredients

• three pounds of tender pork free from skin and sinew
• half an ounce of saltpetre
• eight ounces of common salt
• a heaped tea-spoonful of white pepper
• half a dozen young sage-leaves chopped small
• half a pound of finely-grated bread-crumbs

Method

1. 1

   Rub pork with saltpetre and salt for several days.

2. 2

   Mince and mix with pepper, sage, and breadcrumbs.

3. 3

   Fill skins and bake.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1294. The excerpt below is the record exactly as published.

alf a pound of finely-grated bread- crumbs, a small nutmeg grated, six or seven young sage-leaves cut small, or a tea-spoonful of dried and powdered sage, two tea-spoonfuls of salt, a tea-spoonful of pepper, a pinch of powdered savory, a pinch of powderedmarjoram, and the rind of half a small lemon cut small. Mix thoroughly, and put the meat into skins. Or mince finely six pounds of pork, fat and lean together ; add half a tea-spoonful of pounded sage, half a tea-spoonful of powdered thyme, a tea-spoonful of ground allspice, an ounce of salt, and half an ounce of white pepper. In making sausage meat it must be remembered that it is most important to keep out all pieces of bone, sinew, and skin. If a larger quantity of the meat has been mixed than is required for immediate use, what is left may be packed closely in a perfectly dry jar, tied tightly with bladder, and kept in a cold place till wanted. Probable cost, pork, 9d. or lOd. per pound. Pork Sausages, Dressed.— Pork sau- sages may be either baked, broiled, boiled, or fried. The usual way of cooking is to fry them : the best way is to bake them. To fry them : — Put the sausages into a frying-pan over a clear fire with a little piece of butter in the pan to keep them from burning. Koll and turn them ftbout that they may be equally cooked. The time required will depend upon the size of the sausages. If large, they will need twenty minutes ; if small, ten or fifteen minutes will be enough. To bake sausages : — Put them in a tin in a single laj'er, and place them in a moderate oven. Turn them over when they are half done, that they may be equally browned all over. The advantage of cooking sausages in this way is that the}^ get cooked through, and are consequentlj^ much more wholesome. Time, one hour to one hour and a haK. To broil sausages: — Prick small sausages on both sides to keep them from bursting, and broil them till they are done enough. Serve on a hot dish. They wiU require from eight to twelve minutes. To boil sausages : — Plunge them into boiling water, let them boil up, di-aw the saucepan to the side, and simmer gently for half an hour. Pork sausages should be served very hot, either on fresh toast or round a mound of mashed jjotatocs. Brown-sauce, apple-sauce, or tomato-sauce may be sent to table with them. Probable cost, Is. per pound. Pork Sausages for Eating Cold.— Put two pounds of pork, fat and lean together, and two pounds of lean beef into a pickle for ten days {see Pork, Pickled). Take the meat out. wash, drain, and dry it, mince it finely, season with a little black pepper, salt, and allspice, mix thoroughly, and put it into skins. Tie the ends securely, wrap the sausages in one fold of muslin, and hang them in smoke, as hams, are hung, until they turn red. When wanted, throw them into boiling water, let them simmer gently until done enough, let them get cold, and_ serve cut into thin slices. Time to boil, half an hour. Probable cost, Is. 2d. per pound. Pork Sausages without Skins. — Prepare the sausages aicdidingto the directions. already given {act' Pdilc Sausages) ; and when the ingi-edients are thoroughly mixed, bind them together with two or three well-beaten eggs. Make them into small rolls, egg and bread-crumb them, and fry them over a clear fire until they are nicely browned. Send good brown gravy to table with t?iem. Time to fry, ten to fifteen minutes. Probable cost. Is. per pound. Pork Saveloys. — Take three pounds of tender pork free from skin and sinew ; rub it well with half an ounce of saltpetre and eight ounces of common salt. Leave it for three or four days, and turn and rub it every day. Mince finely, and mix with it a heaped tea- spoonful of white i^epper, half a dozen young sage-leaves chopped small

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