340. Pork Sausages

There are many receipts for the mailing of pork sausages; several counties have their own peculiar receipts; Epping, in Essex/famed for its butter, is also famed for its sausages; Lewes, in Sussex, and Cambridge, also have a name for the manufacture of the same article. The peculiarity in their sausages being the quantity and variety of herbs which they introduce, the prevalence of some particular one giving the flavour, 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 dessertspoonfuls of crumb of Unread 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 anything which may impair the taste when eaten.

341. The University Receipt For Pork Sausages

To a couple of pounds of lean pork young, white, and delicate, put three quarters of a pound of minced beef suet, the pork must first be chopped very fine; add three dessert-spoonfuls of bread which has been dipped in Port wine, dried and grated fine; work it together with the yolks of three eggs smoothly beaten: season it with pepper and salt, and dried sage; a very little Cayenne may be introduced, and a very small piece of. garlic. Work the whole well together in a mortar until it forms a paste; it may then be put into wide skins, or pressed down into jars for future use. It is cut into square pieces, dredged with flour, fried in fresh butter, and sent to table on a toast as a breakfast dish.

343. Saucisses A L'Espagnole

Cut into chops the loin of a good sized pig, bone it, and cut the meat into dice, keeping the fat and lean separate, three quarters of an inch square. Chop two corns of garlic fine, add to it black pepper, Spanish pepper, and salt; mix it well together, and season the meat with it: pour over it half a pint of an acid wine, and when it has been drawn in by the meat, add more, until the expiration of a week; then lay the meat in skins, alternately fat and lean, and if any moisture appears to be required give it a little more wine. Twist the skin, and tie it in the lengths you require, and keep them in a cool dry place. They may be boiled, fried, broiled, grilled, toasted, served with poultry or veal, or may be eaten with bread alone.