Summer Sausage
From The Rural cook book, 1907
Serves 12
They will keep nicely and indefinitely.
Presented as published in 1907. 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
As published
This recipe was extracted from The Rural cook book (1907), page 26. The excerpt below is the record exactly as published.
Summer Sausage. — Use any recipe you like best, but use cloih casings made from muslin, casings to have a diameter of three to four inches, and length to fit a baking pan. Casings are easily made with sewing machine. Smoke the finished sausage to your heart's content. After smoking let sausage dry sufficiently, which takes four or five weeks, de- pending on where hung to dry. The sausage should be fit for eating, which can readily be ascertained by cutting one through. When dry enough melt a quantity of paraffin — about one-half pound for a dozen sausages
Cook this with the app: pantry check, scaling, and the assistant.