Sausages, Baked

Ingredients

• one pound of sausages
• a little fat in the dish

Method

1. 1

   Place sausages in a single layer in a dripping-tin with a little fat.

2. 2

   Bake in a moderately heated oven, turning when brown.

3. 3

   When done, lift out, drain, and serve hot with brown sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1725. The excerpt below is the record exactly as published.

Sausages, Baked. — As sausages, and especially pork sausages, need to be thoroughly dressed to be wholesome, it is a good plan, when there is time, to bake instead of frying them. Put them in a dripping-tin in a single layer, placing a little fat in the dish with them, and bake in a moderately-heated oven. When they are brown upon one side, turn them upon the other ; if they are freshly made they will not need to be pricked. They should be baked very gently. When done enough, lift them out, drain them, make brown sauce for them, and serve very hot. Time to bake, one hour and a half. Probable cost. Is. Id. per pound. Sufiicient, one pound for three persons. Sausages, Boiled. — Put the sausages into boiling water, let them boil up once, then draw the saucepan to the side, and let the sausages simmer gently until * done enough. Drain them, and serve upon toast. Time to boil the sausages, ten to fifteen minutes, according to size. Probable cost. Is. per pound. Sausages, Bologna.— These sausages are genei-ally eaten undressed, and put into large skins. Ox-skins are the most suitable for the purpose. Real Bologna sausages can only be bought. To imitate them, take three pounds each of lean beef and lean poik ; put the meat into hot water, and let it simmer gently for half an hour. Take it up, shred it finely, each kind separately, and mix with it a pound and a half of finely-shred beef suet, llix the meats thoroughly, season the mixture with fine pep- per, thj-me, and ground mace, and pound it to a smooth paste. Fill the prepared skins with it, and in filling them put long thin strips of fat bacon in among the meat. Tie the skins in eight-inch lengths; put the sausages in brine for ten days, then smoke them in the usual way. Rub pepper over the outside, and hang them in a cool, dry place till wanted. They will need only to be cut into slices and arranged neatlj^ on a napkin before being sent to table. Time to smoke the sausages, three or four months. Probable cost, Is. 4d. per pound. Sausages, Tried. — IMelt a little butter in a frying-pan, and as soon as it is dissolved put in the sausages in a single layer. Dredge flour over them, and frj- over a ver>- gentle fire till they are browned, moving them about, that they may be equally coloured all over. Drain the fat from them by laying them on a hair sieve before the fire for a "minute or two, and serve them on a toast, or roimd a mould of SAU ( 836 ) SAU mashed potatoes. Send sauce to table in a tureen {see Sausages, Sauce for) . As sausages, especially when made of pork, need to be well dressed, care must be taken to heat them very gradually, so that they may not be burnt outside before they are done enough in the centre. When the oven is moderately heated, they may with advantage be baked instead of fried. Time to fry, fifteen to twenty minutes. Probable cost, Is. per pound. Sufficient, a pound of sausages for thi'ee persons. Sausages, Fried, with Apples.— Take half a pound of sausages

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