New-York tribune., 1894-01-07
THE SfJS.IGE.

ITS DAINTIEeT AND MOST DELICIOUS FORMS
breakfast sausage as It commonly appears in our
markets IS very coarse article and has well 'h'hi
its reputation for doubtful ingredients Even ""'''
the meat used is without doubt pork the poo''Sl
cuts and pieces. which would not be cohs'o'i''
fiji for any other purpose. are gronnd INTO SA"Sas
If is a common thing for butchers with an eye TO
economy to use up their taint d FORK IN 'h'S way
There are certain farms It IS true. which iurhlSh
sausages that are without suspicon; but the pflcs
charged is about double what the sausages "o"'n
cost when made at home. II Is no NOR" H''"''' u"
there is a good meat-chopper In the house. TO maxi
them at home than II il TO make croqneU"S "'
hash TIE meat-chopper moreover. j. very U.s.
ful utensi for other pu-posos-chopping croqne'',"
and meat for salads and hashes and II Is especially
valuable for chopplng meats for soups. Thesr
ought TO be chopped In order 10 extract the fuI Na"e
Of the juices. Such a meat-chopper for family u'e
will cost about s. ~. \ weeks supply OF sausage
meat can be easily made at once" Whcn properly
hacked in a broad-lnouthed Jar. with layer Of lard
on top 1t viii keep perfectly In cold place; Dn' II
should be made as often once week TO be In
perfection.
4 simple rule for meat calls for seven
and a half pounds Of lean pork COR sometimes Tor
a change" half lean veaD; two and hah pounds
of fat pork three ounces Of salt half an ounce OF
summer savory. three-quartcrs Of an ounce OF sage
and an ounce Of ground pepper chop the meat
thoroughly add the seasoning mix in with the
hands and chop again Sausage meat Ike this Is
much better than when ii Is packed in little cases
IT usually Is in the butchers shops.
The ordinary way OF frying sausages IL not the
best way Of cooking them. \ far better one Is to
put them in the oven on an ordinary baking tin
turning them from one side to another until they
are brown on both sides. In hot oven they Will
cook In this way in ten fifteen minutes. ~ they
are In cases they should be pricked thoroughly to
prevent them from bursting under the heat. When
sausage meat is used. cut 1t into squares or form
II round cakes. about threequafters OF an inch
thick. and let 1t cook in the same way. The French
use the richest Spanish and Madeira sauces with
sansagts. A little chopped onion, in the proportion
Of a tablespoonful TO a pound OF sausage meat. may
be Drowned and sprinked over the sausages just
before they put In the II the sausages are
then served with rich brown sauce and sprin-
a very delicate dish for breakfast.
Another good way Of ser sery.ng sausases IS n VIII
the sausages In the oven or on top OF the stove as
you prefer only BE- careful ina, hey are not
should be well Drowned on both sides and thorough
ly done in ten MINUTES cook,ng N3ih,ng rs more
sausages cooked in this way on hot platter:
Separate them BY fingers OF toast Heat a good
1t is convenient. Mince siX mushrooms ana add
nem no h@n pour %q the sauce around the sa
StI another nice way serving sausages Is with
used for this purpose by French cooks. but a white
bean VIII serve. The beans should be soaked over
night and the water in which they are soaked should
be poured off them in the morning They should
then be put in a pot. To pint OF beans measured
before soaking add a tablespoonful OF butter and
small onion with Glove stuck In II: Cover them
with cold water. and let them cook slowly until
they are thoroughly tender adding water as the
water boils away When the beans are soft enough
TO be easily crushed in the fingers. remove them
from the fire. Season them with sat- and pepper.
take out the onion. and them They are
very good accompaniment OF roast pork or broi,cd
chops as well OF sausages