343. Pork Sausages

Chop, particularly fine, about two or three pounds of lean pork, and an equal quantity of fat; have ready some sage, either dry or green, either passed through a sieve or chopped very fine, a small piece of shalot, a few grains of ground cloves, season it with pepper and salt, mix a few fine bread crumbs up with it, have your skins ready cleaned, then fill them, or if preferred roll into balls and fry them, you will tie them the length you wish the sausages to be, prick the skins with a. fork before you fry them, you may do them in the oven. if it should be hot.

344. Another Way

Chop the pork as before, only add half the quantity of lean veal,, a pound of suet chopped equally fine, have ready a French roll soaked in milk but no crust, season it well with pepper and salt, mix it all well together.

345. A Different To A Different Palate

Chop pork as before, and an equal quantity of fat, and the quantity of lean veal, and the same of suet, and two or three handfuls of fine bread crumbs, have ready a few sage leaves, a few of knotted marjoram and one shalot; pound all well together, season with white pepper and salt, either put them in skins or roll them and fry them as above.

346. Spiced Sausages

Rub well into a piece of pork some saltpetre, allspice, and black pepper, let it lie several days, rubbing it each day, then chop it small, and add to it two shalots chopped, fine, have ready cleaned well an ox-gut, fill it with this meat quite tight, tie both ends firm, let it be smoked as hams, wrap it in a thin cloth, then let it be well dried, you may tie it into what lengths you please before smoking; this will eat hot or cold.

347. White Sausages

Have ready some well-dried oatmeal, two or three onions to boil in milk, chop them very fine, chop two pounds of suet very fine, mix about a pint of oatmeal to the suet, add the onions, season all with pepper and salt, rather predominant with pepper and onions, filling the skins as for former sausages, if approved of add a few currants and boiled rice in milk to them.

You may make sausages of any dressed meats, either chicken or rabbits; chop up the meat very fine, adding onions and seasonings as in the former, adding chopped parsley and a few grains of pounded mace, add some bacon chopped instead of suet, mix all together with two yolks of eggs, a few bread crumbs and a few drops of lemon-juice; fill this in the skins as before, and broil or fry them.

348. Saucisses Aux Chataignes. Stewed Sausage Meat, With Chestnuts

Take twenty or, thirty sound chestnuts, roast them over a slow fire, and when sufficiently roasted to remove the husk take them off, peel them, removing the inner skin as well as the husk, and put them aside sufficiently near the fire not to, cool too readily. Cut into diamonds half a dozen thin slices of sausage meat, and fry them brown in a little fresh butter. When they are a good colour, take them out, and pour three parts of the butter in which they have been fried into a small well-tinned or earthenware saucepan. Thicken it while heating with a spoonful of flour, and pour in gradually a pint of good gravy, with a glass of old brown sherry, or two of Madeira. Put in a faggot of herbs, and season to palate, a little cayenne may accompany the common pepper. As soon as it boils lay the sausage cakes round the saucepan close to the sides, leaving the centre clear, and in this space put the chestnuts. Let them stew slowly three quarters of an hour; then dish them, arranging the sausage meat and chestnuts in the same manner as in the stewpan; pour the gravy over them, removing the faggot of herbs first and serve.