Baked Sausages

Place twelve sausages on a baking dish, prick them a little, and separate them by twelve slices of bread cut the same length as the sausages. Bake in the oven for twelve minutes, basting them occasionally with their own liquor, and serve on a metal dish with one-half pint of hot Madeira sauce in a sauceboat.

Bologna Sausages

Chop fine one pound each of beef, veal, pork and rather fat bacon; mix well with the above ingredients three-fourths of a pound of beef suet, also chopped fine, and season with sage, sweet herbs, salt and pepper. Press the mixture into a large skin, tie it tightly at both ends and prick it in several places. Put the sausage into a saucepan, cover it with boiling water and let it boil slowly for an hour. When cooked place the sausage on straw to drain.

Country Sausage

Prepare a sausage forcemeat and divide it into small portions, flour the hands and roll it into balls. Put some butter in a fryingpan and when it is hot fry the balls, a few at a time, adding more butter when required. Turn them constantly and when equally browned drain them, put them on a hot dish, garnish with fried parsley, and serve.

Deviled Sausages

Steam some pork sausages for an hour, then leave them until cold. Cut some pieces of bread about two inches in length and one and one-half inches wide and fry them in butter to a pale golden color. Drain them and mask them with a thin coating of curry paste. Skin the sausages and cut them lengthwise into thin slices, then cut each slice into halves, place half a slice of sausage on each piece of bread and spread a little mango chutney over them. Put them in the oven with a cover over and leave until hot. Spread an ornamental dish-paper over a hot dish, place the sausages on it, garnish them with slices of lemon and fried parsley, and serve.

Frankfort Sausages

Any part of the pork may be used for these sausages, having the same quantity of fat that there is lean; mince the meat finely and season it with ground coriander-seeds, salt, pepper and a small quantity of grated nutmeg; the quantity of seasoning may be judged according to that of the meat. Fill the skins (they should have been well cleansed and steeped in cold water, salted, for a few hours), secure them well at the ends, and hang them in a cool dry place until wanted.

Fried Sausage Meat

Turn some sausage meat out of the skins and divide and roll it into small balls; wrap each ball in a thin rasher of bacon and pass a skewer through to keep it on. Put them in a fryingpan with a little butter and fry lightly. When cooked lay them on a hot dish that has been spread with a folded napkin, or a fancy dish-paper, and garnish with fried parsley and small croutons of fried bread. Serve immediately.

Ham Sausages

Mince about five pounds of unsmoked ham fine, if in cold weather, one pound of hog's leaf, or inner pork fat, and cut it into small squares. Season the mince with three ounces of salt, one-half ounce of coarsely ground black pepper, a few whole peppercorns, and one-half teaspoonful of saltpetre. Mix the seasoning well into the mince and moisten it slowly with two or three tablespoonfuls of rum or port wine, then mix in the fat. Cover the mixture and leave it for a few hours. Cleanse well and prepare some skins, tie them round the bottom, then pass the mixture through them into a funnel. When the skins are well filled tie them into lengths about one and one-half feet in length. In about twelve hours time tie the sausages closer if possible, and bind them round from one end to the other with broad tape; fasten the tape well at the ends. Hang the sausages for nearly two weeks in cool smoke, then remove them from the smoke and place them in a cool, dry place until wanted. When the sausages are filled care should be taken that no air spaces are left; should there be any they should be pricked through with a long, thin iron skewer.