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Spanish Sausages, or Chorissas
From Cassell's dictionary of cookery, 1892
Serves 6
Keeps for six to eight months.
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
229Calories
7 gProtein
0 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories229 kcal
Protein7.3 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat22 g
Saturated Fat7.8 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol44 mg
Sodium196 mg
Potassium116 mg
Calcium6.5 mg
Iron0.4 mg
Magnesium7.1 mg
Phosphorus91 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate1.1 mcg
Choline17 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1875. The excerpt below is the record exactly as published.
Spanish Sausages, or Chorissas.— Take equal weights of fat and lean pork taken from the prime parts of the animal; mince this finely, and season strongly with garlic and cayenne. Pour over it as much dry sherrj' as will cover it
Cook this with the app: pantry check, scaling, and the assistant.