The Bennington banner. [volume] (Bennington, Vt.) 1858-1894, 1891-10-02
SAUSAGE.

SAUSAGE.
Meat chopped by the recently in
vented machine is chopped so finely that
the resulting sausage is close and solid
causing often the belief that cheap
scraps of beef are mixed with it, which
is very rarely the easel; and again, be-
cause there is not sufficient fat mixed
with the lean pork, For several years 1
paid sixteen cents a pound for good"
Country, and therefore, hand-made)
sausage, in city where the best pork
sold for eight and ten cents pound.
This seemed, finally, absurd; tender
loins of pork ten cents, sausage sixteen
cents" So began to experiment for
the benefit of my family. my culinary
experiments are a source of considerable
amusement to my family, but who
would not rather help to dispose of a
dish, occasionally, which is not quite
right, than to miss the brilliant results I
sometimes succeed in attaining, to say
nothing of the opportunity they give for
bright witticisms, at my expense, to be
sure, but they help to keep the stable
talk above the dullness which often OBJ
tains in families p am told that these
experiments were crowned with success,
and give below the recipe which have
used for years, to the delight of many
lovers of good sausage:
Buy three pounds of nice lean pork
(tenderloins or from the ribs; it must be
three pounds of lean meat without
bones), and three pounds of clear fat.
you that is too much fat; it is not too
much. Have these chopped separately,
or if the amount of sausage used is likely
to warrant it, buy chopper, and have it
set to chop coarsely.
For the six pounds of meat put on a
clean paper three tablespoonfuls of salt,
two tablespoonfuls of black pepper, six
teaspoonsfuls of powdered sage, three
fourths of a teaspoonful of powdered
cloves, and the same amount of allspice;
mix these thoroughly, and put, first, in
long pan, layer of the lean meat, a
layer of the fat, and sprinkle a portion of
seasoning on them; another layer of
each, and so on till all is used; then, in
cold place, mix all thoroughly with
the hand. Try it, finally, by frying a
small bit, and make any addition that
peculiar taste may suggest.
Sausage is often spoiled by two much
cooking; the best way is to have the fry
ing-pan and top hot, put in the cak es
and cover them for few moments, then
turn them, and let the second side cook
for short time, and turning from time
to time; five minutes will cook them
thoroughly (pork should always be per-
tectly ''done'); then turn into hot dish
and pour little of the hot lard cooked
out of the sausage over them, and serve
Immediately. Three-fourths of an inch
is quite thick enough for the raw
'cakes." am sure any one who tries
this recipe will never return to the poor,
hard, lean sausage of the ordinary shops,
and there is a real comfort to the ear
nest housekeeper in knowing thatit is all
good, fair meat; and the dreadful jokes
about puppies, old horses, ETC., have no
horrors for her! 1t is better to make,
for family table, six pounds at time,
but it will keep for months if packed, in
cold weather, in small jars, and covered
with one-fourth of an inch of melted
lard, and then with several thicknesses
of paper tied well down.-GOod House
keeDing,