Sausages

Ingredients

• one third fat
• two thirds lean
• one even tablespoonful of salt
• one teaspoonful of sifted sage
• a scant half-teaspoonful of white pepper

Method

1. 1

   Prepare sausage meat by mixing fat and lean pork, seasoning with salt, pepper, and sage.

2. 2

   Fill cotton bags with the mixture, tie tightly, and keep cool.

3. 3

   When ready to use, slice and cook in a frying-pan until brown.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 147. The excerpt below is the record exactly as published.

Sausages. If you like to know what jou are eating, have 3'our sausage meat prepared at home or by some one whom yon can trust. Of sweet fresh pork take one third fat and two thirds lean^ and chop fine, or have it ground hw your butcher. Season highh^ with salt^ pepper^ and sage (use the whole sage ; dry, pound, and sift it). Mix thor- oughly. Make cotton bags, one yard long and four inches wid^. Dip them in strong salt and water, and dry before filling. Crowd the meat into the bags closely, pressing it with a pestle or potato-masher. Tie the bag tightly and keep in a cool place. When wanted for use, turn the end of the bag back, and cut off the meat in half- inch slices, and cook in a frying-pan till brown. Core and quarter several apples^ and fry in the hot fat and serve with the sausages. A safe rule in seasoning sausage meat is one even table- spoonful of salt^ one teaspoonful of sifted sage^ and a scant half-teaspoonful of white pepper

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