Sausages to Eat Cold

Ingredients

• fat and lean pork
• fat and lean pork
• some salt
• saltpetre
• pepper
• allspice
• a clove of garlic
• sage very fine
• a little bread, if you like

Method

1. 1

   Season pork with salt, saltpetre, pepper, and allspice.

2. 2

   After three days, mix with shalot or garlic, sage, and bread.

3. 3

   Fill prepared skins, tie ends, and hang to smoke.

4. 4

   Best boiled.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 439. The excerpt below is the record exactly as published.

AUSAGES, to eat cold. — Season fat and lean pork with some salt, saltpetre, pepper, and allspice, all in fine powder, and rub into the meat ; the third day cut it small, and mix with it some shred shalot, or garlic, sage very fine ; a little bread, if you like. Fill prepared skins or gut with this stuffing ; tie up the ends, and hang to smoke, like hams ; but first wrap it in a fold or two of old muslin. It must be highly dried. Some eat it without boiling ; but it is best boiled. Tie the skin in different places ; each link to be about 8 or 9 inches long. SAUSAGES, Francois, Smok- ed.— Mince what quantity of fresh pork will be necessary ; mix with it equal to a quarter of lard, salt, and fine spices ; fill the puddings and tie them ; hang them in the smoke for three days ; then cook them in broth or soup for three hours, with salt, a clove of garlic

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