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Pork Sausages

First prepare the skins. To do this, empty the hog's intestines, cut them into lengths, and lay them in salt and water for three or four days. Turn them inside out once or twice during that time. Rinse and scrape them, and they are ready for use. To make the sausages: Mince finely a pound of lean pork free from skin and gristle. Add one pound of finely-shredded beef suet, two large table-spoonfuls of grated bread, a plentiful allowance of pepper, salt, and finely-chopped sage, and a pinch of powdered allspice and powdered cloves. Fill the skins, and leave plenty of room to tie the ends. Or mince finely a pound and a quarter of fat pork and a pound and a quarter of lean pork. Add three ounces of white pepper, one ounce of salt, a dessert-spoonful of powdered sage, a pinch of powdered mace and a pinch of cloves. Or mince finely two pounds of lean pork and a pound and a half of the inward fat of the pig. Add the crumb of a penny roll which has been soaked in cold water and pressed quite dry, and a seasoning of pepper, salt, powdered sage, grated nutmeg, and lemon thyme. Mix these ingredients thoroughly. Or mince finely one pound of pork, fat and lean together. Add one pound of finely-shredded beef suet, one pound of lean veal, half a pound of finely-grated bread-crumbs, a small nutmeg, grated, six or seven young sage-leaves cut small, or a tea-spoonful of dried and powdered sage, two tea-spoonfuls of salt, a tea-spoonful of pepper, a pinch of powdered savory, a pinch of powdered marjoram, and the rind of half a small lemon cut small. Mix thoroughly, and put the meat into skins. Or mince finely six pounds of pork, fat and lean together; add half a tea-spoonful of pounded sage, half a tea-spoonful of powdered thyme, a tea-spoonful of ground allspice, an ounce of salt, and half an ounce of white pepper. In making sausage-meat it must be remembered that it is most important to keep out all pieces of bone, sinew, and skin. If a larger quantity of the meat has been mixed than is required for immediate use, what is left may be packed closely in a perfectly dry jar, tied tightly with bladder, and kept in a cold place till wanted. Probable cost, pork, 9d. or 10d. per pound.