Recipes > Meat > To make Pullony Sausages

To make Pullony Sausages


Take part of a leg of pork or veal, pick it clean from the skin or fat, put to every pound of lean meat a pound of beef-suet, pick'd from the skins, shred the meat and suet separate and very fine, mix them well together, add a large handful of green sage shred very small; season it with pepper and salt, mix it well, press it down hard in an earthen pot, and keep it for use.

When you use them roll them up with as much egg as will make them roll smooth; in rolling them up make them about the length of your fingers, and as thick as two fingers; fry them in butter, which must be boiled before you can put them in, and keep them rolling about in the pan; when they are fried through they are enough.


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English Housewifry (1764).

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