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Pork Sausages

After emptying and cleaning thoroughly the intestines of an ox, cut the skins into the necessary lengths and place them in a basin of salted water or a weak solution of lime water and allow them to remain there for three or four days, turning them frequently inside and out. Then remove them from the solution and clean them thoroughly by scraping inside and out and place them in a basin of slightly salted water, letting them remain in it until they are wanted for use, when they are to be well drained. Meanwhile, place ten pounds of pork with a fair quantity of fat in a bowl of pickle and let it remain there for one week, and then remove, drain and mince it very fine, sprinkling over it a quarter of a pound of salt, one ounce of pepper and a little allspice, say about one teaspoonful. Place the sausage meat in the skins, filling them as full as possible and securely tying both ends, wrap muslin around them and smoke them for twelve to fourteen days, then take out and rub well with pepper hanging them in a cold place until they are wanted, when they should be boiled, and when cold, cut into thin slices, and served. Pork Sausages Boiled in White Wine Place in a stewpan half a dozen sausages, together with half a pint of white wine, sprinkling over a small quantity of pepper, set the pan over the fire, covering it over with the lid and boil the contents gently for about eight minutes, then remove the sausages and place them on a dish, add a teacupful of poulette sauce to the liquor and reduce it for four minutes, then take the pan from the fire and stir in an ounce of butter and one tablespoonful of finely chopped parsley. After the butter has melted, pour the liquor over the sausages and serve.