Lewistown gazette. [volume] (Lewistown, Pa.) 1843-1944, 1858-10-21
agrlcultural, sc.
SAUSAGES.

AS cool weather is coming on, and the
flies are disappearing, it is time to think
about making sausages hence we present
the following methods of making them,
from the repertoire of noted cook:
Pork tSausages. are many receipts
for the making of pork sausages. Several
counties have their own peculiar recipes, the
peculiarity in their sausages being the guam
tity and variety of herbs which they intro
duce, the prevalence of some paticular one
giving the flavor, as well as the popularity
to each. The presence of so many herbs
is, however, not always considered an agree
able feature; and many palates are often
ded at that which forms to others the great
merit. The following is very simple re-
ceipt:-
Take of the fat of pork one pound, that
of the loin of large, richly fed pig, or the
inward fat of small one, chop it finely
with half pound of lean pork, add to it
four or FIVE sage leaves finely chopped, some
lemon, thyme in small quantity, and
three dessert spoonfulls of bread powdered.
Be careful not to put too much of the latter,
as it tends to turn the sausage sour if kept.
Amalgamate these Ingredients well; dust
on grated nutmeg, mace, and cloves in pow
der, and finish with black pepper and salt,
being sure to season well; the meat may
then be put into the skins, or may be put
in jars covered down from the air, to be
used for rolls, or stuhing, or any required
purpose.
All skin must be pared from the fat be-
fore chopping, and every sinew removed
from the lean pork, as we'll as any bone, or
any thing which may impair the taste when
eaten.
Another Woy.-To couple of pounds
lean pork, young, white, and delicate, put
three-quarters of pound of minced beef
suet, the pork must first be chopped very
fine add three dessert spoonfulls of bread
which has been dipped in Port wine, dried
and grated fine; work it together with the
yolks of three eggs smoothly beaten; season
it with pepper and salt, and dried sage; a
very little cayenne may be introduced, and
= very small piece of garlic; work the whole
we'll together in mortar till it forms paste;
it may then be put into wide skins or
pressed down into jars for future use it is
cut into square pieces, dredged with -four,
fried in fresh butter, and set to the table
on toast as breakfast dish.
4notter Wqy-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 pass
ed through seive, or chopped very fine,
a small piece of shallot, few grains of
ground cloves season it with pepper and
salt; mix few fine bread crumbs up with
1t; have your skins ready cleaned, then fill
them; or if preferred, roll into balls, and
Try them; you will tie them the length you
wish the sausages to be; prick the skins
with fork before you fry them in the oven
if it should be-hot
Another WQy.-Chop the pork as before
only add half the quantity Of lean veal a
pound of suet chopped equally fine; have
ready French roll soaked in milk, but no
crust season it we'll with pepper and salt -;
mix it all well together
d"other Woy.-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 the bread-crumbs;
have ready few sage leaves, few Of
knotted marjoram, and one shallot pound
all well together; season with white pepper
and salt; either put them in skins, or roll
them and fry them as above.