Sausages, Lyons

Ingredients

• six pounds of lean pork
• three pounds of lean veal
• three pounds of pork-fat
• ten ounces of salt
• a quarter of an ounce of saltpetre
• three or four bruised shallots
• half an ounce of ground pepper
• a quarter of an ounce of peppercorns

Method

1. 1

   Mince the lean meat finely, pound it in a mortar till smooth, and cut the fat into dice.

2. 2

   Mix thoroughly, and season with salt, saltpetre, shallots, ground pepper, and peppercorns.

3. 3

   Leave the mixture for twenty-four hours.

4. 4

   Prepare sausage-skins, press the meat tightly into them, and fasten the ends securely.

5. 5

   Lay the sausages in an earthen pan with salt and saltpetre, and let them remain for a week.

6. 6

   Dry them in a smoke-house or over a wood fire.

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, Lyons. — Take six pounds of lean jiurk iiuiii the chine, three pounds of lean veal frojn the fillet, and three pounds of pork- fat. Mince the lean meat finely, pound it in a mortar till smooth, and cut the fat into dice. Mix thoroughly, and season the whole with ten ounces of salt, a quarter of an ounce of salti^etre, three or four bruised shallots, half an ounce of ground pepper, and a quarter of an ounce of peppercorns

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