Little Falls transcript. [volume] (Little Falls, Morrison County, Minn.) 1876-1894, 1894-02-09
ABOUT THE SAUSAGE.

How to Prepare 1t In Its Daintiest and
Most Delicate Forms.
The price charged by butchers for
sausage is about double what the sau-
sages would cost when made at home.
It is no more trouble, if there is a good
meat chopper in the house, to make them
than it is to make hash. The meat chop
per, moreover, is very useful utensil
for other purposes -chopping croquettes
and meat for salads and hashes-and it
is especially valuable for chopping raw
meats for soups. These ought to be
chopped in order to extract the full value
Of the juices. Such meat chopper for
family use will cost about $3.50. A
weeks supply of sausage meat can be
easily made at once. When properly
packed in a broad mouthed jar, with a
layer of lard on top, it will keep perfect
ly in a cold place, but it should be made
as often as once week to be in perfec-
ton.
A simple rule for sausage furnished
in the New York Tribune calls for "
pounds of lean pork, 9a pounds of fat
pork, 8 ounces of salt, half an ounce
of summer savory, three-quarters Of an
ounce of sage and an ounce of ground
pepper. Chop the meat thoroughly, add
the seasoning, mix in and chop again,
Sausage meat like this is much better
than when it is packed in little cases, as
it usually is in the butchers shop.
The ordinary way of frying sausages
is not the best way of cooking them, &C.
cording to the authority quoted. A 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 a hot oven they
will cook in this way in 10 or Is min
utes. If they are in cases, they should
be pricked thoroughly to prevent them
from bursting under the heat. When
sausage meat is used, cut it into squares
or form it into round cakes about three
quarters of an inch thick and let it cook
in the same way. A little chopped onion,
in the proportion of tablespoonful to a
pound Of sausage meat, may be Drowned
and sprinkled over the sausages just be-
fore they are put in the oven. If the
sausages are then served with rich
brown sauce and sprinkling of minced
parsley for garnish, they will be a very
delicate dish for breakfast.
Another good way of serving sausages
is with 'tfngers" Of brown toast and
mushroom sauce. Cook the sausages in
the oven or on top Of the stove, as you
prefer, only be careful that they are
not cooked till they are hard and flavor.
less. They should be we'll Drowned on
both sides and thoroughly done in 10
minutes cooking. Nothing is more OBJ
iectionable than underdone pork. Ar
range 12 sausages cooked in this way on
hot platter, separate them by fingers Of
toast, heat a good brown gravy, mince
six mushrooms and add them to the
sauce, and let them simmer in it for six
minutes; then pour the sauce around
the sausages and toast.
Another way Of serving sausages is
with apple sauce or on bed of beans.
The beans should be soaked over night,
and the water in which they are soaked
should be poured off them in the morn
ing; then put in pot. To a pint Of beans,
measured before soaking, add a table.
spoonful Of butter and small onion
with Glove stuck in it. Cover with cold
water and cook slowly until tender, add.
ing water as the water boils away. When
the beans are soft, remove from the fire.
Season with salt and pepper, take out the
onion and serve them.