Italiandinner
Sausage, Italian
From Cassell's dictionary of cookery, 1892
Serves 10
Boil for about half an hour.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1723. The excerpt below is the record exactly as published.
Sausage, Italian. — Mince two pounds of lean pork with one pound of fat pork. Season the mixture with salt, mixed spice, coriander- seed, and bruised aniseed. When the ingre- dients are thoroughly blended, moisten the mixture with pig's blood and white wine suf- ficiently to bind it together, but be careful not to render it too moist. Cut some narrow strips from the best part of a calf's head
Cook this with the app: pantry check, scaling, and the assistant.