Kentish Sausage-Meat from Modern Cookery for Private Families by Eliza Acton
To three pounds of lean pork, add two of fat, and let both be taken clear of skin. As sausages are lighter, though not so delicate, when the meat is somewhat coarsely chopped, this difference shoul...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Mortar and pestle
- Kitchen scale
Ingredients
- pepper, 1 oz
- minced sage, 3 large tablespoonsful.
- fat, 2 lbs.
- salt, 2½ oz.
- Lean of Pork, 3 lbs.
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Excellent Sausages from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Sausages from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Pounded Sausage-Meat from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Italian Pork Cheese from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Truffled Sausages from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Sausage-Meat Cake, or, Pain de Porc Frais from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Kentish Mode of Cutting up and Curing a Pig from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
To Broil or Fry Pork Cutlets from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com