Saucisse an Vin

Name: Saucisse an Vin
Ingredients: two parts lean; one of fat pork; a pinch of saltpetre; a pinch of pepper; a pinch of salt; half a pint of light white wine; moistening it with champagne, Madeira

From The "Queen" cookery books: Pickles and Preserves, 1902

Requires keeping for 48 hours before eating.

Presented as published in 1902. 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 The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 77. The excerpt below is the record exactly as published.

Saucisse an Vin. — Prepare a farce as for the truffled sausage, only moistening it with champagne, Madeira, or any good Rhine wine as you please. A variation of this is made by mincing two parts lean to one of fat pork, and seasoning this with a pinch of saltpetre, pepper, salt, and a fairly strong flavour- ing of aromatics, such as juniper berries, marjoram, thyme, coriander, &c. Work these ingredients well together, moistening them with half a pint of light white wine

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