Sausages, Fried
INGREDIENTS. -Sausages; a small piece of butter. AVER- AGE COST, if bought ready made, 10d. per lb.
Prick the sausages with a fork (this prevents them from bursting), and put them into a frying-pan with a small piece of butter. Keep moving the pan about, and turn the sausages 3 or 4 times. In from 10 to 12 minutes they will be sufficiently cooked, unless they are very large, FRIED SAUSAGES. for them. Dish them with or without a when a little more time should be allowed piece of toast under them, and serve very and served on toast. They should be hot. In some counties, sausages are boiled plunged into boiling water, and simmered for about 10 or 12 minutes.
TIME.-10 to 12 minutes.
March.
SEASONABLE. - Good from September to Note.-Sometimes, in close warm weather, sausages very soon turn sour; to prevent this, small piece of butter to keep them moist. When put them in the oven for a few minutes with a SAUSAGES, PORK. wanted for table, they will not require so long frying as uncooked sausages.
Sausages, Pork. (Author's Oxford Recipe.) - INGREDIENTS for 2 dozen sausages.-1 lb. of pork, fat and lean, without skin or gristle; 1 lb. of lean veal, 1 lb. of beef suet, lb. of bread-crumbs, the rind of lemon, 1 small nutmeg, 6 sage-leaves, 1 teaspoonful of pepper, 2 teaspoonfuls of salt, teaspoonful of savory, teaspoonful of marjoram. AVERAGE COST, 2s. 6d.
Chop the pork, veal and suet finely to gether, add the bread-crumbs, lemon-peel (which should be well minced), and a small nutmeg grated. Wash and chop the sageleaves very finely; add these, with the remaining ingredients, to the sausagemeat, and when SAUSAGES. thoroughly mixed, either put the meat into skins, or, when wanted for table, form it into little cakes, which should be floured and fried.
SEASONABLE from October to March.