822. - Pork Sausages

Chop, particularly fine, about two or three pounds of lean pork, and an equal quantity of fat; have ready some sage, either dry or green, either passed through a sieve or chopped very fine, a small piece of shalot, a few grains of ground cloves, season it with pepper and salt, mix a few fine bread-crumbs up with it, have your skins ready cleaned; then fill them, or if preferred roll into balls and fry them; you will tie them the length you wish the sausages to be, prick the skins with a fork before you fry them; you may do them in the oven if it should be hot.

823. - Another Way

Chop the pork as before, only add half the quantity of lean veal, a pound of suet chopped equally fine, have ready a French roll soaked in milk but no crust, season it well with pepper and salt, mix it all well together.

824. - Liver Pudding

Boil pigs' livers, mince, and season them with pepper, salt, and chopped sweet marjoram and sage, adding cloves. Put them in skins, prick them, and boil slowly an hour or so. Keep them in covered jars, to eat cold in slices, or to fry in larger pieces. Boiled pigs' feet may be mixed with the livers.

825. - Bologna Sausages

To ten pounds of beef take four of pork; chop and mix it, season well with six ounces of salt, and some black and cayenne pepper, cloves powdered, and chopped garlic. Put the mixture into beef skins, tie them, and put them into brine strong enough to bear an egg, for three weeks, turning them every day. Then dry and hang them up to smoke.

826. - Head Cheese

Boil the head, tongues, and feet of freshly-killed pigs; taking the skin from the head first. When tender, chop the meat, season it with salt, pepper, cloves, minced sweet herbs, and mix thoroughly. Put the mixture into deep pans, press it down, cover it with an inverted plate, and place a heavy weight on the bottom of the plate. In three days take it out. and serve in slices, to be eaten with mustard and vinegar, at breakfast or supper.

827. - A Different To A Different Palate

Chop pork as before, and an equal quantity of fat, and the quantity of lean veal, and the same of suet, and two or three handfuls of fine bread-crumbs; have ready a few sage-leaves, a few of knotted marjoram and one shalot; pound all well together, season with white pepper and salt, either put them in skins or roll them, and fry them as above.

828. - Spiced Sausages

Rub well into a piece of pork some saltpetre, allspice, and black pepper, let it lie several days, rubbing it each day, then chop it small, and add to it two shalots chopped fine, have ready cleaned well an ox-gut, fill it with this meat quite tight, tie both ends firm, let it be smoked as hams, wrap it in a thin cloth, then let it be well dried; you may tie it into what lengths you please before smoking; this will eat hot or cold.

829. - White Sausages

Have ready some well-dried oat-meal, two or three onions to boil in milk, chop them very fine, chop two pounds of suet very fine, mix about a pint of oatmeal to the suet, add the onions, season all with pepper and salt, rather predominant with pepper and onions, filling the skins as for former sausages; if approved of add a few currants and boiled rice in milk to them.

You may make sausages of any dressed meats, either chicken or rabbits; chop up the meat very fine, adding onions and seasonings as in the above, with chopped parsley and a few grains of pounded mace; add some bacon chopped instead of suet, mix all together with two yolks of eggs, a few bread crumbs and a few drops of lemon-juice; fill this in the skins as before, and broil or fry them.