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Pork sausages

Prep time less than 30 mins
Cook time less than 30 mins
Makes 24 sausages
by Mrs Beeton

Method


  1. Chop the pork, veal and suet finely together, add the breadcrumbs, lemon-peel (which should be well-minced), and a small grated nutmeg.

  2. Wash and chop the sage-leaves very finely; add these, with the remaining ingredients, to the sausage meat, and when thoroughly mixed, either put the meat into skins, or, when wanted for table, form it into little cakes, which should be floured and fried.

Ingredients

  • 450g/1lb pork, fat and lean, without skin or gristle
  • 450g/1lb lean veal
  • 450g/1lb beef suet
  • 225g/½lb breadcrumbs
  • ½ lemon, rind of
  • 1 small nutmeg
  • 6 sage-leaves
  • 1 tsp pepper
  • 2tsp salt
  • ½tsp savory
  • ½ tsp marjoram

Shopping List

Pork sausages

Fruit and vegetables

Cooking ingredients

Meat, fish and poultry

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