Are composed of va-'rious kinds of meat, chopped exceedingly small, with pounded spices, and aromatic herbs, shred fine; these ingredients are put into skins, or guts (thoroughly washed), and tied into lengths of from two to five inches. Some persons add to the mixture a glass of Rhenish, Champagne, Madeira, or other wine.
Are best when quite fresh made. Put a bit of butter, or dripping into a clean frying-pan; as soon as it is melted (before it gets hot) put in the sausages, and shake the pan for a minute, and keep turning them (be careful not to break or prick them in so doing); fry them over a very slow fire till they are nicely browned on all sides; when they are done, lay them on a hair sieve, placed before the fire for a couple of minutes to drain the fat from them. The secret of frying sausages is, to let them get hot very gradually; they then will not burst, if they are not stale. The common practice to prevent their bursting, is to prick them with a fork; but this lets the gravy out. You may froth them by rubbing them with cold fresh butter, and lightly dredge them with flour, and put them in a cheese-toaster or Dutch oven for a minute. Some over-economical cooks insist that no butler or lard, etc. is required, their own fat being sufficient to fry them: we have tried it; the sausages were partially scorched, and had that piebald appearance that all fried things have when sufficient fat is not allowed.
Poached eggs, pease pudding, and mashed potatoes, are agreeable accompaniments to sausages; and sausages are as welcome boiled with roasted poultry or veal, or boiled tripe; so are ready-dressed German sausages; and a convenient, easily digestible, and invigorating food for the aged, and those whose teeth are defective.
Sausages, when finely chopped, are a delicate" bonne bouche;" and require very little assistance from the teeth to render them quite ready for the stomach.
Take a pound of the inward fat of the pig, and half a pound of lean pork; pick them both from skin and sinews, mince them very finely, grate a large nutmeg, take its weight of pounded mace and cloves, the largest proportion mace, the weight of all of pepper, and twice the weight of the spices of salt; chop finely a few sage leaves and a little lemon thyme; mix all well together with two large table-spoonfuls of grated bread and the yolk of an egg beaten. It may be put into skins, or packed into a jar and tied closely with bladder. When to be used, moisten it with the yolk of an egg beaten, make it up in the form of sausa ges, flour them, and fry them in butter.
Chop together two pounds of lean pork, and one and a half of the inward fat of the pig, the crumb of a penny loaf cut into slices and soaked in cold water; season with pepper, salt, grated nutmeg, lemon thyme, and a little sage. Mix all the ingredients well, and half fill the skins; boil them half an hour.