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Sausages, Home-Made

Three or four recipes are here given for making sausage-meat. Tastes vary, and the quantity of seasoning used must vary with them; but the process of manufacture is always the same. It should be remembered that though scraps and trimmings of meat may be used for making sausages, they should be perfectly sweet and palatable, and should be carefully freed from skin and sinew, also that the sausages will be lighter, though not quite so inviting in appearance, if the meat is coarsely rather than finely shredded. No. 1.--Shred half a pound of sound beef suet, and one pound of lean beef. Mix thoroughly, and pound the mince in a mortar. Season with salt, pepper, and spices. If skins are not used, the sausages may, if liked, be dipped in egg and bread-crumbs before being fried or baked. No. 2.--Mince finely two pounds of lean pork and one pound of fat bacon. Add a seasoning of two tea-spoonfuls of salt, one of pepper, two of powdered sage, with a pinch of grated nutmeg and powdered mace; finely-shredded shallot may be added, or not. Thoroughly mix the seasoning with the meat; three-parts fill the skins with the meat, and hang them in a cool place till wanted. No. 3.--Mince separately three pounds of lean and two of fat pork. Mix them, and add three table-spoonfuls of powdered sage, two ounces and a half of salt, and one ounce of pepper. Blend the ingredients thoroughly. A small nutmeg, grated, and a tea-spoonful of powdered mace may be added, or not. No. 4.--Cut the crumb of a penny loaf into slices, soak it in water till it is soft, then squeeze it dry in a cloth. Mix it thoroughly with two pounds of lean pork and a pound and a half of fat pork; add pepper, salt, lemon thyme, powdered sage, and grated nutmeg. Half fill the skins with the mixture, and bake or boil the sausages when wanted. They should be used as soon as possible, as the soaked bread will prevent them keeping. No. 5.--Mince separately a pound of beef suet and a pound of lean pork. Mix the ingredients, and pound them thoroughly, and with them two large table-spoonfuls of grated bread-crumbs. Add a seasoning of salt, pepper, and powdered sage, and bind the mixture together with the yolks of two eggs. No. 6.--Take half a pound of lean veal, half a pound of pork, fat and lean together, and half a pound of beef suet. Shred all finely, and mix thoroughly. Add a small nutmeg, grated, a tea-spoonful of salt, a quarter of a pound of finely-grated crumb of bread, three sage-leaves chopped small, half a salt-spoonful of pepper, and four inches of lemon-rind finely shredded. A pinch of marjoram and of savoury may be added if liked. Put the meat into skins, or form it into cakes, and dress the sausages in the usual way. Probable cost, sausages, 9d. to 1s. 3d. per pound, according to the quality of the meat used.