Sausage Garnishings

Large broiled sausages one and a quarter inches in diameter are served as a garnishing, after removing their skins and cutting them across into quarter inch thick slices.

For Chipolata Garnishing use small thin sausages an inch and a half long sauted and served with Madeira wine.

For Lubeck Garnishing, fry them in the pan with some chicken fat and use with a thick gravy (No. 405).

Strasburg Smoked Sausages are small smoked ones poached for a few minutes in boiling water and served without any sauce whatever.