Worcester Sausages

Worcester sausages are made of beef, &c.; add allspice, and any other spices and herbs you may choose. 

 Veal Sausages 

Veal sausages are made exactly as Oxford sausages, except that you add ham fat, or fat bacon; and, instead of sage, use marjoram, thyme, and parsley. 

 Preparing Sausage Skins

Turn them inside out, and stretch them on a stick; wash and scrape them in several waters. When thoroughly cleansed, take them off the sticks, and soak in salt and water two or three hours before filling. 

 Mutton Sausages

The lean of the leg is the best. Add half as much of beef suet; that is, a pound of lean and half a pound of suet (this proportion is good for all sausages). Add oysters, anchovies chopped very fine, and flavour with seasoning. No herbs. These will require a little fat in the pan to fry. 

 Bologna Sausages

Take equal quantities of bacon, fat and lean, beef, veal, pork, and beef suet; chop them small, season with pepper, salt, &c., sweet herbs, and sage rubbed fine. Have a well-washed intestine, fill, and prick it; boil gently for an hour, and lay on straw to dry. They may be smoked the same as hams. 

 Oxford Sausages

To each pound of lean pork allow one pound of lean veal, one pound of fat, part pork and part veal. Chop and beat well with a lard-beater. Allow one pound of bread-crumbs, thyme, a little parsley; an ounce of sage leaves, chopped very small; two heads of leeks, or a little garlic, or shalot, chopped very fine; salt, pepper, and nutmeg. To each pound allow one egg, the yolks and whites separately; beat both well, mix in the yolks, and as much of the whites as is necessary to moisten the bread. Then make the sausages in the usual way. 

To make very fine Sausages

Take four pound and a halfe of Porck, chop it small, and put to it three pound of Beefe  sewet, and chop them small together, then put to them a handfull of Sage, finely shred, one ounce of Pepper, one ounce of Mace, two ounces of Cloves, a good deale of salt, eight Eggs very well beaten before you put them in, then work them well with your hand, till they be throughly mingled, and then fill them up. Some like not the Eggs in them, it is not amisse therefore to leave them out.

 Prime Beef Sausages

Take a pound of lean beef, and half a pound of suet, remove the skin, chop it fine as for mince collop, then beat it well with a roller, or in a marble mortar, till it is all well mixed and will stick together; season highly, and make into flat round cakes, about an inch thick, and shaped with a cup or saucer, and fry of a light brown. The sausages should be served up on boiled rice, as for curry, if for company, you may do them with eggs and bread-crumbs; but they are quite as good without. Or they may be rolled in puff or pie paste, and baked. 

Livingston Farrand

Sausage and Griddle Cakes

I think I would say that my favorite dish is sausage and griddle cakes for breakfast on a cold winter morning. I would call attention to the fact that the sausages should be in cake form and not in skins and that the griddle cakes should be of wheat flour. I am sure there are millions of Americans who agree with me.

Editor's Note :—Here is the best of a dozen tried recipes for the cakes.

To one cup of Hecker's, or any excellent self-raising flour (not pancake!) add a full half cup of milk and a beaten egg mixed together. A little cream will help at this point, but it isn't absolutely necessary.

Melt, now, a lump of butter the size of a good big walnut and stir it into the mixture. Beat for a moment and if the consistency does not seem just right add a shade more of milk or flour. The mixture or batter should be about as thick as molasses in the winter time.

For the very perfection in results bake the cakes on a soapstone griddle and serve with the best maple syrup obtainable.

This recipe can be safely doubled any number of times and then some! As above it serves two unless more are desired, in which case it is easy to duplicate in no time.