There are many receipts for the making of pork sausages. The peculiarity in sausages being the quantity and variety of herbs introduced, the prevalence of some particular one gives the flavor, as well as the peculiarity to each. The presence of so many herbs is, however, not always considered an agreeable feature, and many palates are offended at that which forms to others the great merit. The following is a very simple receipt.

Take of the fat of pork one pound, that of the loin of a large richly fed pig, or the inward fat of a small one. Chop it finely with half a pound of lean pork; add to it four or five sage-leaves finely chopped, some lemon thyme in a small quantity, and three dessert-spoonfuls of crumb of bread powdered; be careful not to put too much of the latter, as it tends to turn the sausages sour if kept. Amalgamate these ingredients well, dust on grated nutmeg, mace, and cloves in powder, and finish with black pepper and salt, being sure to season well; the meat may then be put into the skins, or may be put in jars covered down from the air, to be used for rolls or stuffing, or any required purpose.

All skin must be pared from the fat before chopping, and every sinew removed from the lean pork, as well as any bone, or any thing which may impair the taste when eaten.