According to the quantity desired, chop Fresh Pork, as for common Sausages; season it with fine Spices, and use the largest Guts; fill them very full, and hang them in the Chimney about three Days, or more if you please; boil them in Broth, with a little Salt, Parsley, Shallots, a Clove of Garlick, Thyme, and Laurel; let them boil slowly about three Hours: Serve them cold.

N. B. Wood Fire is best for all smoaked Meat, and all sorts of Cervelats are best that come from Germany; they are made equally of any kind of Meat, much in the same manner as what the French call Mortadelles, and what are commonly called in England Bologna Sausages, or Methworth.

Cervelats De Plusieurs Façons - Smoaked Sausages Of Different Sorts

IF you would have them with Truffles, observe the same method as the former, only adding chopped Truffles, first fried in Lard, with Shallots or Onions also fried; mix all well together, and finish as the preceding.