Truffled Sausages

Ingredients

• lib. of fat pork
• 4oz. of lean pork
• foz. of salt
• three or four good pinches of the quatre epices
• 6oz. sliced truffles

Method

1. 1

   Mince fairly fine the fat and lean pork, seasoning with salt and quatre epices.

2. 2

   Stir in sliced truffles.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 77. The excerpt below is the record exactly as published.

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. Saucisse an Vin. — Prepare a farce as for the truffled sausage, only moistening it with champagne, Madeira, or any good Rhine wine as you please. A variation of this is made by mincing two parts lean to one of fat pork, and seasoning this with a pinch of saltpetre, pepper, salt, and a fairly strong flavour- ing of aromatics, such as juniper berries, marjoram, thyme, coriander, &c. Work these ingredients well together, moistening them with half a pint of light white wine, or best white wine vinegar ; fill, and tie in the usual way, then hang them up for five days in a cool, dry place ; even in summer these sausages re- quire keeping forty-eight hours before eating them. Smtcisse an foie gras. — Por this take any delicate sausage mixture, such as the one made with veal (but without bread), and to each pound of the sausage farce allow from 2oz. to 4oz. of foie gras, previously sieved, and, of course, add some sliced truffles. In private houses these are made very small, but in France this reckons amongst the saucissons, and is made as thick as a man’s wrist ; the skins also are dyed with a little liquid carmine before the meat is put in; the sausages are then steamed till cooked (from half to three-quarters of an hour) , and then left till thoroughly cold, when the outside is brushed well over with boiled olive oil, or else the sausage is dipped bodily into melted white paraffin wax. Either of these processes ensures its keeping for a certain time, but these sausages are delicate. MEAT. &c., TO CURE. 159 Chicken and Ham Sausage. — Mince finely some cold coolced .oliicken and ham, or tongue (using two parts cliicken to one of liam), and to each pound of this mixture allow 2oz. of ham fat or loz. of fresh butter, and two or three button mushrooms. Mix well, inn it through the mincer, season with salt, white pepper, a dust of pounded cloves, and the same of coralline pepper. Use the dyed skins for this sausage, steam it three-quarters of an hour or so, then let it cool, and, if to keep, oil, or dip in the melted white wax. Game can be used in the same way, only reduce the quantity of ham considerably, using, say, 4oz. to the pound, adding freshly-made breadcrumbs to make up the weight (say 2oz. to 4oz.), and, if at hand, the livers of the game previously tossed in a little butter, season with salt, mace, and a dash of coralline pepper, and finish as before. These do not require steaming, as the flesh is cooked. Leber-ruurst. — Boil, or rather stew, equal parts of lean and fat pork in a very little water, then run them through the mincer ; well wash and dry the same quantity of calf’s liver as you have pork, and then grate it down finely. Prepare a seasoning by mixing well together (for every 41b. of meat and liver) a tablespoonful of salt, a teaspoonful of powdered cloves, a teaspoonful each of white and black pepper, and 4oz. of raw onion, or rather less shallot, cut up as small as possible. Mix this well with the pork and the liver, working it well together to get it thoroughly blended ; and, lastly, take the fat which rose from the pork when cooking, adding to it sufficient good lard to make |-lb. altogether, 160 PICKLES AND PRESERVES. melt this and pour it on to the above mixture. Have ready some large shins, and only three parts fill them, tying them securely ; lastly, cook them for about three-quarters of an hour in the liquid in which the pork was cooked, then drain them, and hang them up to dry in a cool, airy place. These sausages can be used at once, or else can be smoked for a couple of days, in which case they will keep. Chorissa. — Take equal parts of fat and lean pork cut from the prime joints of the pig (this is a Spanish sausage, for which the acom-fed pigs of the cork woods — about the most delicately flavoured pork in the world — are always used) ; mince this finely ; cut a clove of garlic and rub a bowl or basin pretty freely with the cut side, turn the minced pork into this, and season it pretty highly with cayenne or coralline pepper, and a little salt ; now pour over it sufficient dry sherry to cover the meat, and let it stand in a cool, diy place till the wine is all or nearly all absorbed. How put the meat into skins, adding to it any of the wine that may be left, tie the sausages, hang them in a cool, dry place, and when wanted drop them into boiling water, and simmer gently till cooked. They will keep six or eight months. German Sausages. — Chop, not too finely, one part each of fat and lean pork and two parts lean beef ; for every 21b. of meat, take loz. salt, |oz. pepper, rather less sugar, and a pinch of saltpetre; infuse two garlic cloves in a full half pint of Rhine wine, and strain it into the mixture when fully flavoured, working the meat, seasoning, and wine well together ; then fill calves’ bladders with the mixture, dry for MEAT, &c., TO CURE. 161 five or six days, and hang- up in a cool, dry place. These sausages are excellent smoked, and, indeed, if to he eaten as they are abroad, uncooked, should be thoroughly smoked, say for ten days or so. Another way is to mince finely 31b. of lean pork, 21b. of lean beef, and lib. of fat pork

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