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📝 Description
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73
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🥘 Ingredients
6 oz. of lean pork, 6 oz. of fat pork, both weighed after being chopped (beef suet may be substituted for the latter), 2 oz. of bread crumbs, 1 small tablespoonful of minced sage, 1 blade of pounded mace, salt and pepper to taste, 1 egg.
👨🍳 Method
Chop the meat and fat very finely, mix with them the other ingredients, taking care that the whole is thoroughly incorporated. Moisten with the egg, and the stuffing will be ready for use. Equal quantities of this stuffing and forcemeat, No. 417, will be found to answer very well, as the herbs, lemon-peel, &c. in the latter, impart a very delicious flavour to the sausage-meat. As preparations, however, like stuffings and forcemeats, are matters to be decided by individual tastes, they must be left, to a great extent, to the discrimination of the cook, who should study her employer's taste in this, as in every other respect.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's sausage recipe this week, eager to taste a remnant of the Victorian era. I found the process delightfully tactile, with its emphasis on chopping and mixing by hand. The surprise came when I added the egg — it was like the final stroke of a painter's brush, binding everything into a harmonious, if slightly rustic, blend. This recipe is a gem for the weeknight cook seeking a dash of historical charm. The combination of lean pork, fat pork, and sage creates a savory, comforting flavor that's surprisingly versatile. I imagine it would pair beautifully with a simple mashed potato or a hearty winter stew. It's a testament to Mrs. Beeton's enduring wisdom that this recipe, over a century old, still holds up in the modern kitchen.
