Sausages

Ingredients

• Put a bit of butter or dripping into a frying-pan
• put in the sausage
• fry them over a slow fire

Method

1. 1

   Fry sausages over a slow fire, turning frequently until browned.

2. 2

   Drain the fat before serving.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 447. The excerpt below is the record exactly as published.

SAUSAGES. 535 SWEETBREADS BROILED. Parboil, rub them well with butter, and broil on a clean gridiron ; turn frequently, and now and then roll over on a plate containing some hot melted better. This will prevent them from getting too dry and hard. Season to taste and serve very hot. SWEETBREADS ROASTED. Parboil and put into cold water for fifteen minutes ; change to more cold water for five minutes longer; wipe perfectly dry, lay them in a dripping-pan and roast, basting with butter and water until they begin to brown ; then withdraw them for an instant, roll in beaten egg, then in cracker crumbs, and return to the fire for ten minutes longer, basting meanwhile twice with melted butter. Keep hot in a dish while you add to the dripping half a cup of hot water, some chopped parsley, a tea- spoonful of browned flour and the* juice of half a lemon. Pour over the sweetbreads and serve at once. SEA PIE. Make a thick pudding crust; line a dish with it; put a layer of sliced onions at the bottom, then a layer of salUbeef, cut in slices, with a fair proportion of fat ; next, a layer of sliced potatoes ; then a layer of pork and another of onions ; strew pepper over all ; cover with the crust and tie down tightly with a cloth, previously dipped in boiling water and floured. Boil for two hours and serve in the dish. SAUSAGES. Sausages are not good unless they are fresh. Put a bit of butter or dripping into a frying-pan ; before it gets hot put in the sausage ; shake the pan and keep turning them over (be careful not to break or prick them in so doing) ; fry them over a slow fire

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