Truffled Sausages
From Modern cookery, in all its branches, 1884
Serves 4
Substituting garlic for truffles creates garlic sausages.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 246. The excerpt below is the record exactly as published.
TRUFFLED SAUSAGES. ( Saucisses aux T ruffes.} With two pounds of the lean of young tender pork, mix one pound of fat, a quarter of a pound of truffles, minced very small, an ounce and a half of salt, a seasoning of cayenne, or quite half an ounce of white pepper, a nutmeg, a teaspoonful of freshly pounded mace, and a dessertspoonful or more of savoury herbs
Cook this with the app: pantry check, scaling, and the assistant.