Home › The Principles of Cookery › Frankfort Sausages

Frankfort Sausages

Mince very finely one pound of lean pork, from the shoulder, with three ounces of fat bacon; add a little red wine during the mineing process, just enough to keep the meat moist. Season with equal quantities of black pepper, and ground coriander-seed, a little nutmeg grated, and salt to taste. Fill skins-these should be scrupulously clean, well-soaked in salt and water, and wiped dry before being used. Bread soaked in milk or water, and squeezed dry, is sometimes used, either to increase the quantity, or to make the sausages less rich. Allow the same quantity of bread as of fat. Time to boil, half an hour. Probable cost for this quantity, 1s. 3d.