Sausages

Ingredients

• IS lb. of Minced Meat
• 4 tablespoonful of Allspice
• 8 lb. of Fat (fresh Bacon)
• 1 tablespoonful of Mace
• 5 oz. of Pepper
• 3 tablespoonfuls of Salt
• 1 tablespoonful of mixed Thyme and Sage, dried and powdered
• 1 tablespoonful of grated Nutmeg
• 1 pint of Claret

Method

1. 1

   Take the lean of one or two legs of mutton, and any scraps of meat that fall away in cutting up a pig.

2. 2

   Mince all this, taking care not to let any sinew come with it, then mince the fat; mix all well together.

3. 3

   Have ready some nicely-cleaned skins, and stuff the mince into them with a sausage-machine.

4. 4

   Will keep for eight or ten days.

5. 5

   When wanted, grill on the gridiron or in a pan; time for grilling, a quarter of an hour.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 75. The excerpt below is the record exactly as published.

SAUSAGES. (Our own Recipe.) Ingredients. IS lb. of Minced Meat. 4 tablespoonful of Allsple* 8 lb. of Fat (fresh Bacon)L * tablespoonful of Mace. s oz. of Pepper. \ tablespoonful of mixed Thyme and 3 tablespoonfuls of Salt. Sage, dried and powdered. I tablespoonful of grated Nutmeg. i pint of Claret

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