Home › The Principles of Cookery › Sausage, Beef, to Make

Sausage, Beef, to Make

The great advantage of home-made sausages over bought ones is that in the former case one knows what is in them. Get some fresh beef perfectly free from skin and gristle. Let the lean be nearly double the quantity of fat, but not quite. Put all through the mincing machine, and flavour with powdered sage-leaves--say, a tea-spoonful to every three pounds of beef--half that quantity of thyme, and some powdered allspice, nutmeg, and pepper and salt. The best fat for the sausages is good beef suet. Marjoram may be used in place of sage. Those who like sausages highly seasoned may increase the herbs and spices and vice versa. The skins should be cleansed with the most scrupulous care before filling. Beef sausages are always best fried. Prick the skins with a fork to prevent them bursting, and serve with mashed potatoes. Probable cost, 7d. per pound.