Showing posts with label Sausage. Show all posts
Showing posts with label Sausage. Show all posts

BEEF SAUSAGES

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--To every lb. of suet allow 2 lbs. of lean beef; seasoning to taste of salt, pepper, and mixed spices.

Mode.--Clear the suet from skin, and chop that and the beef as finely as possible; season with pepper, salt, and spices, and mix the whole well together. Make it into flat cakes, and fry of a nice brown. Many persons pound the meat in a mortar after it is chopped ( but this is not necessary when the meat is minced finely.)

Time.--10 minutes.

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Turkey and Sausage Scallop

Author: Top of the Rock Astronaut / Labels: ,


Butter a pudding dish and fill with alternate layers of cold minced turkey and cooked minced and cold sausage meat, seasoning slightly as you go. The sausage will supply nearly all the seasoning you wish. Pour in as much gravy or weak stock as the dish will hold; let it soak in for a few minutes and cover with a mush of bread crumbs, peppered, salted and soaked in cream or milk, then beaten smooth with an egg and a tablespoonful of butter melted. It should be half an inch thick. Cover and bake for ½ an hour, then uncover and brown. Serve at once, as the crust will soon fall.

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Sausage Rissoles

Author: Top of the Rock Astronaut / Labels:


Mash a cupful of potato, make into a paste with a little butter and flour. Roll out, cut in rounds, lay a cooked sausage in each one, turn one half the paste over, pinch the sides together, fry in hot fat.

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Breaded Sausage

Author: Top of the Rock Astronaut / Labels:


Wipe the sausage and dip each piece in well-beaten egg and then in bread crumbs. Fry in boiling fat. Serve with lemon and parsley garnish.

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