Important: Safety Warning
This recipe calls for animal brains or related nervous-system tissue. Cattle brain and spinal tissue can transmit bovine spongiform encephalopathy (BSE), the cause of variant Creutzfeldt-Jakob disease in humans, which is fatal and has no treatment.
This information has been left in for historical purposes but should not be acted upon.
Home › The Principles of Cookery › Wurtemburg Sausages
Wurtemburg Sausages
These sausages are made of a mixture of blood, liver, brains, milk, bread, meat, salt, and spice, which is put into skins, boiled, and smoked. When they are well made, they will keep good for months; but when they are deficient in salt or spice, or when they are smoked too late, or not sufficiently, they undergo a process of putrefaction, which begins at the centre of the sausages, making them poisonous.