Dinner
Home-made sausages
Marion Harland’s original method for Home-made sausages, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Grind in a sausage-mill or meat-chopper six pounds of lean, fresh pork and three pounds of fat.
- Mix with this twelve teaspoonfuls of powdered sage, six, each, of black pepper and of salt, two teaspoonfuls, each, of ground cloves and of mace, and one nutmeg, grated.
Historical transcription
Source method
- 1
Grind in a sausage-mill or meat-chopper six pounds of lean, fresh pork and three pounds of fat. Mix with this twelve teaspoonfuls of powdered sage, six, each, of black pepper and of salt, two teaspoonfuls, each, of ground cloves and of mace, and one nutmeg, grated. When the seasoning is well mixed with the meat, pack all down in stone jars and pour melted cottolene or other fat on top to exclude the air, or put into long bags of stout muslin. Dip these in melted grease and hang in the cellar.
- 2
They may be made in small quantities and used at once, and are much better than those we buy in market or shop.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.