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Sausages, Home-made
From Cassell's dictionary of cookery, 1892
Serves 14
Variations in seasoning can be made.
Presented as published in 1892. 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
620Calories
19 gProtein
1 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories620 kcal
Protein19 g
Carbohydrates0.5 g
Fiber0.1 g
Sugars0 g
Total Fat60 g
Saturated Fat25 g
Monounsaturated Fat25 g
Polyunsaturated Fat5.6 g
Omega-30.1 g
Cholesterol107 mg
Sodium449 mg
Potassium273 mg
Calcium17 mg
Iron1.4 mg
Magnesium18 mg
Phosphorus174 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0.1 mg
Vitamin A0.7 mcg
Vitamin E0.8 mg
Vitamin K3 mcg
Vitamin B60.5 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6 mg
Folate3.5 mcg
Choline74 mg
Caffeine0 mg
Water65 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1727. The excerpt below is the record exactly as published.
Sausages, Home-made. — Three or four recipes are here given for making sausage-meat. Tastes vary, and the quantity of seasoning used must vary with them ; but the process of manu- facture is always the same. It should be re- membered that though scraps and trimmings of meat may be used for making sausages, they should be perfectly sweet and palatable, and should be carefully freed from skin and sinew, also that the sausages will be hghter, though not quite so inviting in appearance, if the meat is coarsely rather than finely shred. No. 1. Shred half a pound of sound beef suet, and one pound of lean beef. Mi.x; thoroughly, and pound the mixture in a mortar. Season with salt, pepper, and spices. If skins are not used, the sausages may, if liked, be dipped in egg and bread-crumbs before being fried or baked. No. 2. Mince finely two pounds of lean pork and one pound of fat bacon. Add a seasoning of two tea-spoonfuls of salt, one of pepper, two of powdered sage, with a pinch of grated nut- meg and powdered mace ; finely-shred shallot may be added, or not. Thoroughly mix the seasoning with the meat; three-parts fill the skins with the mixture, and hang them in a cool place till wanted. No. 3. Mince separately three pounds of lean and two of fat pork. Mix them, and add three table- spoonfuls of powdered sage, two ounces and a half of salt, and one ounce of pepper
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