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Pork Sausages, Cooked

Pork sausages may be either baked, broiled, boiled, or fried. The usual way of cooking is to fry them: the best way is to bake them. To fry them: Put the sausages into a frying-pan over a clear fire with a little piece of butter in the pan to keep them from burning. Roll and turn them about that they may be equally cooked. The time required will depend upon the size of the sausages. If large, they will need twenty minutes; if small, ten or fifteen minutes will be enough. To bake sausages: Put them in a tin in a single layer, and place them in a moderate oven. Turn them over when they are half done, that they may be equally browned all over. The advantage of cooking sausages in this way is that they get cooked through, and are consequently much more wholesome. Time, one hour to one hour and a half. To broil sausages: Prick small sausages on both sides to keep them from bursting, and broil them till they are done enough. Serve on a hot dish. They will require from eight to twelve minutes. To boil sausages: Plunge them into boiling water, let them boil up, draw the saucepan to the side, and simmer gently for half an hour. Pork sausages should be served very hot, either on fresh toast or a mound of mashed potatoes. Brown sauce, apple sauce, or tomato sauce, may be sent to table with them. Probable cost, 1s. per pound.