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To Make Sausages

Author's Oxford recipe.


  • 1 pound of pork, fat and lean, without skin or gristle
  • 1 pound of lean veal
  • 1 pound of beef suet
  • 1/2 pound of bread crumbs
  • rind of 1/2 lemon
  • 1 small nutmeg
  • 6 sage-leaves
  • 1 teaspoonful of pepper
  • 2 teaspoonfuls of salt
  • 1/2 teaspoonful of savory
  • 1/2 teaspoonful of marjoram


Chop the pork, veal, and suet finely together, add the bread crumbs, lemon-peel (which should be well minced), and a small nutmeg grated. Wash and chop the sage-leaves very finely; add these with the remaining ingredients to the sausage-meat, and when thoroughly mixed, either put the meat into skins, or, when wanted for table, form it into little cakes, which should be floured and fried.

Sufficient for about 30 moderate-sized sausages.

Seasonable from October to March.


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The Book of Household Management (1861).

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