Truffled Sausages

Ingredients

• 1 lb. of fat pork
• ½ lb. of lean pork
• ½ oz. of salt
• three or four good pinches of the quatre epices
• 6oz. sliced truffles
• about a gill of new milk or single cream

Method

1. 1

   Mince the fat and lean pork, season with salt and quatre epices.

2. 2

   Stir in the sliced truffles and mix to a paste with new milk or cream.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 76. The excerpt below is the record exactly as published.

|oz. of saltpetre, and the same of sal prunella, with 4oz. coarse sugar; then rub this mixture well into the tongue, rubbing and turning this daily for three weeks. It is best to do two or three tongues together. (This also is a well tried old family recipe.) Tongues need care in preparing them for the pickling tub ; they must be freed from all root, gristle, and fat ; and all the slimy sticky substance often found adhering to them must be carefully wiped off with a clean cloth ; if left on this would spoil the pickle used. Another way of preparing these is thus : make a pickle by boiling together 6oz. salt, 4oz. sugar, and a short i0z. of saltpetre, to each quart of water ; skim this well till no more scum rises, then strain it, and pour it when cool over the trimmed tongues, which should have been previously lightly rubbed all over with salt. CHAPTER XI. MEAT, &c., TO CUKE — ( Continued ). After considering tlie most usual forms of cured meat, sausages appear the next tilings to claim one’s attention. These are of many kinds, from the ordinary farmhouse sausage made with equal parts of fat and lean pork, seasoned with pepper and salt to taste, to the delicate saucisse truffee au foie gras of the high class Italian warehouse. It is clearly impossible within the limits of this book to give an exhaustive list of these dainties, but perhaps the following recipes may at least be to some degree representative of the various types. As said before, sausages may be roughly divided between those requiring almost immediate consump- tion, and those which are smoked and otherwise prepared to make them keep, in some cases almost indefinitely. Before, however, considering the sausages themselves, a few words must be said concerning the mincer and the skins used in their manufacture. The simpler the mincer the better, for any complicated arrangements which render difficult its thorough and constant cleansing are to ve avoided. It should be taken to pieces. 156 PICKLES AND PRESERVES. thoroughly well washed, and carefully dried each time it is used; for this reason, if the cook is a fairly careful woman, an enamelled lined mincer is to be most recommended ; these, however, chip very readily, and therefore careless treatment is fatal to them. A very nice, and absurdly cheap American mincer, the “Universal chopper,” has been brought out of late, which is an excellent all-round machine for family use, possessing cutters for different purposes, and delightfully easy to take apart and clean. Soda and boiling water are not expensive, but a dirty mincer is decidedly extravagant, as it inevitably spoils everything entrusted to it. As regards the skins, these are usually procured ready prepared from the butcher, but it is advisable even then to rinse them very thoroughly at home. Then, again, skins put up in tins may be procured from first-class Italian warehousemen, and are also supplied by some of the makers of mincing machines. These tinned skins require thorough soaking — or they may give an over strong salt taste to the sausage meat — they should then be fixed to the tap, and the water allowed to run freely through them. If, how- ever, the skins must be prepared at home, wash and scrape them thoroughly, using strong salt and water for this purpose, and let them soak for some days in salted water ; then repeat the scraping and washing, and lastly run the water from the tap through them until they are perfectly fresh and sweet, without the slightest odour about them. They are filled by slipping one end over the filler-spout of the mincer, and tieing it firmly into position. Then force in the MEAT, &c., TO CURE. 157 farce, being careful not to overfill the skins — or they will burst — and give the skin a twist at convenient lengths, fastening these by looping them through each other, giving a tight twist each time. The ordinary method of making sausages is given above, but this recipe is varied in almost every household. For instance, three parts of lean to two parts fat pork, seasoned with finely crushed salt, freshly ground black pepper, and, when liked, a dessertspoonful of very finely minced sage ; or take, say, a pound each of good veal (free from skin, gristle, &c.), lean pork, and fat pork; mince this very finely, and strew over it loz. salt, f oz. pepper, a small nutmeg grated, and a small teaspoonful of pounded mace ; or, add to either of the previous recipes from one-third to one-half the bulk of the meat in freshly grated white bread crumbs, season- ing these with white pepper, salt, and spice if liked, or using the French “Quatre epices ” mixture. Oxford Sausages. — These are made of lean veal and pork, and very finely minced or shred suet, or flead, as preferred, allowing fib. freshly grated bread crumbs to each lib. of meat. These are seasoned with pepper, salt, powdered herbs (a tea- spoonful of mixed herbs to each pound of meat), grated lemon peel, and a finely minced anchovy, as you please. These seasonings may be varied to taste. Truffled Sausages. — Mince fairly fine lib. 4oz. of fat and fib. of lean pork, seasoning this with foz. of salt, and three or four good pinches of the quatre epices ; for this quantity stir in 6oz. sliced truffles. 158 PICKLES AND PRESERVES. and mix it to a paste with about a gill of new milk or single cream

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