Sausages, Homemade – Large Quantities

Common sausage

Take pork and fresh bacon, chop them together finely, add salt, pepper, allspice, a little chopped lemon peel and grated shallots. When all this is well mixed together, it is loosely stuffed into the casings, and the sausages are then cooked in a frying pan in good butter, to which one can also add caraway seeds and good beer.

Fine sausage

On not too fat, finely chopped pork, add grated white bread, soaked in water and squeezed again. To this add finely chopped shallots sweated in butter, melted butter beaten through a sieve, salt, crushed allspice (new spice) and black pepper, grated lemon peel, mace and eggs. This is stirred well, and then stuffed into the casings.

French sausages

Take lean pork from the leg, remove skin and tendons, and chop it very finely with bacon, then add crushed rusk soaked in milk and squeezed repeatedly, egg yolks, sweet cream, muscat flowers, finely grated marjoram, anchovies, grated lemon peel, salt, a little bit of cracked pepper and cloves, stir well, fill the casings and let the sausages cook in salted water for about an hour. They can then be cooked extraordinarily in melted butter.

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