Sausages
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 238. The excerpt below is the record exactly as published.
Sausages. Take three pounds of nice pork, fat and lean together, without skin or gristle ; chop it as fine as possible, season it with a teaspoonful of beaten pe23per, and two of salt
Cook this with the app: pantry check, scaling, and the assistant.