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📝 Description
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🥘 Ingredients
1 lb. of pork, fat and lean, without skin or gristle; 1 lb. of lean veal, 1 lb. of beef suet, 1/2 lb. of bread crumbs, the rind of 1/2 lemon, 1 small nutmeg, 6 sage-leaves, 1 teaspoonful of pepper, 2 teaspoonfuls of salt, 1/2 teaspoonful of savory, 1/2 teaspoonful of marjoram.
👨🍳 Method
Chop the pork, veal, and suet finely together, add the bread crumbs, lemon-peel (which should be well minced), and a small nutmeg grated. Wash and chop the sage-leaves very finely; add these with the remaining ingredients to the sausage-meat, and when thoroughly mixed, either put the meat into skins, or, when wanted for table, form it into little cakes, which should be floured and fried.
📜 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 Victorian sausage recipe this week, and I must say, it was a delightful journey into the past. The combination of pork, veal, and beef suet created a rich, hearty base that was surprisingly tender and moist. I found the addition of lemon zest to be an unexpected delight — it brightened the flavor profile in a way I wouldn't have anticipated from an old recipe. This recipe is perfect for the budget-conscious cook who enjoys a bit of nostalgia. The use of breadcrumbs as a binder is a clever way to stretch the meat, and the blend of spices adds depth without breaking the bank. I formed the mixture into patties, as I didn't have sausage casings on hand, and fried them until golden. The result was a comforting, satisfying meal that reminded me of simpler times. The next time I'm craving a hearty, old-fashioned dinner, I'll be reaching for this recipe again.
