Season very highly from two to three pounds of good sausage-meat, both with spices and with sage, or with thyme and parsley, if these be preferred; press the mixture into a pan, and proceed exactly as for the veal-cake of page 168. A few minced eschalots can be mixed with the meat for those who like their flavour.
Common farm-house sausages are made with nearly equal parts of fat and lean pork, coarsely chopped, and seasoned with salt and pepper only. They are put into skins (which have previously been turned inside out, scraped very thin, washed with exceeding nicety, and wiped very dry), then twisted into links, and should be hung in a cool airy larder, when they will remain good for some length of time. Odd scraps and trimmings of pork are usually taken for sausage-meat when the pig is killed and cut up at home; but the chine and blade-bone are preferred in general for the purpose. The pork rinds, as we have already stated, will make a strong and almost flavourless jelly, which may be used with excellent effect for stock, and which, with the addition of some pork-bones, plenty of vegetables, and some dried peas, will make a very nutritious soup for those who do not object to the pork-flavour which the bones will give. Half an ounce of salt, and nearly or quite a quarter-ounce of pepper will sufficiently season each pound of the sausage-meat.
To three pounds of lean pork add two of fat, and let both be taken clear of skin. As sausages are lighter, though not so delicate when the meat is somewhat coarsely chopped, this difference should be attended to in making them. When the fat and lean are partially mixed, strew over them two ounces and a half of dry salt, beaten to powder, and mixed with one ounce of ground black pepper, and three large tablespoonsful of sage, very finely minced. Turn the meat with the chopping-knife, until the ingredients are well blended. Test it before it is taken off the block, by frying a small portion that if more season ing be desired, it may at once be added. A full-sized nutmeg, and a small dessertspoonful of pounded mace would, to many tastes, improve it. This sausage-meat is usually formed into cakes, which, after being well floured, are roasted in a Dutch oven. They must be watched, and often turned, that no part may be scorched. The meat may also be put into skins, and dressed in any other way.
Lean of pork, 3 lbs.; fat, 2 lbs.; salt, 2 1/2 ozs.; pepper, 1 oz.; minced sage, 3 large tablespoonsfhl.
Chop, first separately, and then together, one pound and a quarter of veal, perfectly free from fat, skin, and sinew, an equal weight of lean pork, and of the inside fat of the pig. Mix well, and strew over the meat an ounce and a quarter of salt, half an ounce of pepper, one nutmeg grated, and a large teaspoonful of pounded mace. Turn, and chop the sausages until they are equally seasoned throughout, and tolerably fine; press them into a clean pan, and keep them in a very cool place. Form them, when wanted for table, into cakes something less than an inch thick, flour and fry them then for about ten minutes in a little butter.
Lean of veal and pork, of each, 1 lb. 4 ozs.; fat of pork, 1 lb. 4 ozs.; salt, 1 1/4 oz.; pepper, 1/2 oz.; nutmeg, 1; mace, 1 large teaspoonful: fried in cakes, 10 minutes.