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Saute Sausage
From The art of cookery, 1899
Serves 4
Presented as published in 1899. 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
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories2.7 kcal
Protein0.1 g
Carbohydrates0.6 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Sodium8.4 mg
Potassium1 mg
Calcium2.4 mg
Iron0.2 mg
Magnesium0.2 mg
Phosphorus0.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1 mcg
Choline0.1 mg
Water3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 69. The excerpt below is the record exactly as published.
Saute Sausage. — Form the prepared sausage meat into small cakes half an inch in thickness. Lay in a spider or on a griddle, without grease, and as soon as the under side is browned turn over and brown the up- per side, then cover the spider, shove it to the back of the range, and let the sausage simmer five minutes. To cook sausage in skins, pierce the skins in several places with a skewer or fork, put in a spider, add a few spoon- fuls of boiling wat
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