Home › The Principles of Cookery › Westphalian Sausages

Westphalian Sausages

Take six pounds of lean beef and two pounds of cow's udder fat; boil the meat, but let the fat parboil only; then mince them up as fine as possible; take about a third of the quantity in bread-crumbs, which have been soaked in the soup, the liquor being well pressed from them; add salt, pounded pepper, cloves, and suitable herbs; mix the whole well together, and fill fat ox-entrails which have been thoroughly cleaned. Parboil them; then smoke them of a yellowish colour. They may be eaten with other things, or warmed with cabbage, or fried in butter. These sausages will not keep very long.