Home › The Principles of Cookery › OXFORD SAUSAGES, WITHOUT SKINS (Theodore Hook's recipe)

OXFORD SAUSAGES, WITHOUT SKINS (Theodore Hook's recipe)

Take a pound and a half of pork from the griskin, freed entirely from skin, a pound and a half of beef suet, and half a pound of lean veal. Mince all very finely, separately at first, and afterwards together. Mix thoroughly, as the excellence of the sausages depends in a great measure upon the mixing. Season with three small tea-spoonfuls of salt, one tea-spoonful of pepper, a quarter of a tea-spoonful of cayenne, and a dessert-spoonful of dried, powdered, and sifted sage, and bind the mixture together with five well-beaten eggs. Press the meat into a stone jar, and keep it in a cool place. It will remain good for two or three days in summer, and nearly a week in winter. When wanted for use, roll the mixture into the usual shape, or into balls, on a floured board, and fry the sausages before serving. Time, ten or fifteen minutes to fry. Probable cost, 1s. per pound. Sufficient for eight or ten persons.