White Cloud Kansas chief. [volume] (White Cloud, Kan.) 1857-1872, 1858-12-23
for tbs faEnff.
Sausages.


As cool weather is coming on an the
fies are disappearing, it is time TO think
abont making sausages, hence we present
the following methods of making them
from the repertoire Of noted cook
PoRK SAusAGEs.-There are many rec
ipss for the making Of pork sausages.
Several countries have their own peculiar
recipes. the peculiarly in their saussges
being the quantity and variety of herbs
which they Introduce. the prevalence Of
some particular one giving the flavor as
well as peculiarly to each. The presence
Of 30 many herbs is. however, not always
considered an agreeable feature. and many
palatss are offended at that which forms
to others the great merit. The following
is very simple recipe.
Take Of the fat pork ono pound, that Of
the loin Of large. richly fed pig, or the
inward fat of small chop it finely
with half pound Of lean pork, add to it
four or FIVE sage leaves finely chopped,
some Iemen. thyme in a small quantity,
and three desert spoonsful Of crumbs Of
bread powdered. Be careful not to put
too much of the latter. as it tends to turn
the sausages sour if kept. Amalgamate
these ingredients well I; dust on grated
nutmeg, mace ami cloves in powder. 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 stufing or any required pur-
pose.
All skins must be pared from til, fat
before chopping and every sinew removed
from the lean pork, as well as any bone
which may be found in the meat
AEorHER WAY-To a couple of pounds
Of lean pork, young. white AMI delicate.
put three quarters of pound of minced
beef suet the pork must be first chopped
very fns; add three desert spoonsful Of
bread which has been dipped in Port wine,
dried and grated Gne; work it together
with the yolks Of three eggs, smoothly
beaten season it with pepper and salt and
dried sage; very little CAYENNE may be
introduced, and very small piece of gar
lie; work the whole well together in a
mortar until it forms a 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, aud sent to table on
. toast as breakfast dish. 5vf
ANOTHER WAY.-Chop particularly
6ns about two or three pounds of lean
pork and an equal quantity of fat (; have
ready some eggs. either dry or green, eth
or passed through ssive or chopped very
fine, q small piece Of shallOt, few grains
of ground cloves; season it With pepper
and salt; mix few bread crumbs up
with it; have your skins ready cleaned,
then gil 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 fork before you fry them.
You may do them in the oven if it should
be hot.
Another WAY.-Chop the pork as be-
fore only add half the quantity of lean
veal, pound of suet chopped equally
fine; have ready French roll soaked in
milk, but no crust; season it well with
pepper and salt mix it all well together
ANOTHER WAY.-Ghop pork as before
and an equslauantity Of fat, and the guam
tity of lean veal, and the same of suet,
and two or three handsful of the bread
crumbs; have ready few sage leaves,
8 few knottel majoram AMI one shallot
pound all well together season with
Write pepper and salt; either put them
in skins or roll them and fry them as
above. ru -es