dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sausages, Fried or Baked
From Cookery for every household, 1914
Serves 4
Sausages may also be baked. Prick them well and place them side by side on a greased tin. Cook in a moderate oven until brown and crisp, turning occasionally.
Presented as published in 1914. 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
Nutrition per serving
327Calories
17 gProtein
1 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories327 kcal
Protein17 g
Carbohydrates1.1 g
Fiber0 g
Sugars1.1 g
Total Fat28 g
Saturated Fat8.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat5 g
Omega-30.1 g
Cholesterol79 mg
Sodium838 mg
Potassium348 mg
Calcium9.1 mg
Iron1.2 mg
Magnesium17 mg
Phosphorus151 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A31 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.1 mg
Folate2.3 mcg
Choline60 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 393. The excerpt below is the record exactly as published.
Sausages, Fried or Baked Sausages. Dripping. Toasted bread. Prick the sausages with a fork and put them into a frying pan with a little melted dripping. The dripping must not be made too hot before the sausages are put in or the sausages will burst. Keep turning the sausages over and over, and allow them to cook slowly until brown and crisp on all sides. Pork sausages especially require thorough cooking, or they will not be wholesome. Have ready some neat fingers of toast or fried bread, lay them on a hot dish, and place a sausage on the top of each. Brown sauce or gravy may be served separately in a sauce boat. Sausages may also be baked. Prick them well and place them side by side on a greased tin. Cook in a moderate oven until brown and crisp, turning them occasionally. Serve in the same way. Fried bacon may be served along with the sausages. Note. — Sometimes the sausages are parboiled for 5 minutes before frying ; this makes them less rich, but at the same time not quite so tasty. 1001. Sausages with Potatoes, 1 Cook the sausages as above and serve them round a mound of mashed potatoes. The potatoes should not be too dry, a little milk or hot dripping should be added to them. 1002, Smothered Sausages 1 lb. sausages
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.