Pork Sausages

After emptying and cleaning thoroughly the intestines of an ox, cut the skins into the necessary lengths and place them in a basin of salted water or a weak solution of lime water and allow them to remain there for three or four days, turning them frequently inside and out. Then remove them from the solution and clean them thoroughly by scraping inside and out and place them in a basin of slightly salted water, letting them remain in it until they are wanted for use, when they are to be well drained. Meanwhile, place ten pounds of pork with a fair quantity of fat in a bowl of pickle and let it remain there for one week, and then remove, drain and mince it very fine, sprinkling over it a quarter of a pound of salt, one ounce of pepper and a little allspice, say about one teaspoonful. Place the sausage meat in the skins, filling them as full as possible and securely tying both ends, wrap muslin around them and smoke them for twelve to fourteen days, then take out and rub well with pepper hanging them in a cold place until they are wanted, when they should be boiled, and when cold, cut into thin slices, and served.

Pork Sausages Boiled In White Wine

Place in a stewpan half a dozen sausages, together with half a pint of white wine, sprinkling over a small quantity of pepper, set the pan over the fire, covering it over with the lid and boil the contents gently for about eight minutes, then remove the sausages and place them on a dish, add a teacupful of poulette sauce to the liquor and reduce it for four minutes, then take the pan from the fire and stir in an ounce of butter and one tablespoonful of finely chopped parsley. After the butter has melted, pour the liquor over the sausages and serve.

Smoked Sausages

Mix with ten pounds of fine-chopped beef, one teacupful of salt and one pinch of saltpetre, add four pounds of chopped pork and two pounds of chopped fat bacon; season the meat with eight ounces of cumin, four ounces of pepper, two ounces of pimento, all of which must be ground. Peel and chop a few cloves of garlic, mix them with the above ingredients and chop all together for a few minutes longer, adding by degrees at the same time one pint of water. Fill some pig's intestines with the mixture, tie them into small sausages and smoke them for a few hours. Boil the sausages for five minutes then drain them cool.

Stewed Sausages With Cabbage

Procure a medium-sized white cabbage, remove all the green leaves, and cut it into quarters, removing the center stalks. Wash thoroughly in cold water, drain well, cut them into small pieces, put them into boiling salted water for five minutes. Remove it to cold water to cool moderately, take out the pieces of cabbage, drain in a colander and put into a saucepan with one gill of fat from soup stock or one ounce of butter. Season with a pinch of salt and one-half pinch of pepper and a whole medium-sized onion and a carrot cut into quarters. Put on the cover of the saucepan, set it on a moderate fire and cook for half an hour. Take twelve sausages, prick them with a fork, add them to the cabbage and allow all to cook together for twelve minutes. Dress the cabbage on a hot dish and arrange the sausages and carrot on top. Serve very hot.

Westphalian Sausages

Use uncooked pork, the fat and lean of which should be as nearly as possible in equal quantities; cut it up into small squares, and for every pound of meat season with one-half ounce of salt and a small quantity of freshly-ground black pepper. Thoroughly clean a number of pig's skins and soak them in cold-salted water for one or two hours. Fill the skins with the sausage mixture and hang them up to smoke. When sufficiently smoked they may be prepared for serving when liked. If the sausages are to be eaten fresh they will be improved by hanging another week in a cool and very dry place.