Recipes > Meat > Pork > To make Sausages without skins

To make Sausages without skins

Instructions

Take a leg of young Pork, two pound of Beef-suet, two handfuls of Sage, two loaves of white bread, Salt and Pepper to your tast, halfe the pork, and halfe the suet, must be very well beat in a stone Morter, the rest cut very small, be sure to cut out all the gresles and Lenets in the pork, when you have mixed these altogether, knead them into a stiffe past with the yolks of two or three Eggs, so rowle them into Sausages.

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Source

The Compleat Cook (1658).


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