Recipes > Meat > Sausages without skins

Sausages without skins


  • 1 1/4 pounds of the lean of a leg of veal
  • 1 1/4 pounds of the lean of a hind loin of pork
  • 2 1/2 pounds of fresh beef-suet picked clean from the skins
  • 1 1/2 ounces of red sage leaves, picked from the stalks
  • 2 ounces of white salt
  • 1/2 ounce of pepper
  • 1 stale penny French roll
  • 4 new-laid eggs


Take the veal and pork; pick the meat from the skins before you weigh it; then take the beef-suet, and red sage leaves; wash and mince them as fine as possible; put them to the meat and suet, and mince as fine as you can. Add to it the white salt and pepper. Pare all the crust from the French roll, and soak the crumb in water till it is wet through; put it into a clean napkin, and squeeze out all the water. Put the bread to the meat, with the eggs beaten; then with your hands work all these things together, and put them into a clean earthen pan, pressed down close. They will keep good for a week. When you use this meat, divide a pound into eighteen parts; flour your hands a little, and roll it up into pretty thick sausages, and fry them in sweet butter; a little frying will do.


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The Lady's Own Cookery Book (1844).

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