link sausages

How to Make Sausage

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I love sausage and buy it often. One time I tried some sausage that was homemade, but didn’t like it because it was too coarse.  

In the days before refrigeration, people had to make sure they preserved their sausage so it would last for several months.

Words You May Not Know:

  • chine – a cut of meat along the backbone.
  • gill –  four ounces in the U.S. and five ounces in the U.K.
  • saltpeter – potassium nitrate, an early food preservative, but now rarely used.
  • spider – a skillet with a flat bottom, straight shallow sides, a short handle and three short legs.
INFORMATION BELOW FROM 1800s COOKBOOKS:

TO MAKE SAUSAGES
A common fault is that the meat is not chopped enough. It should be chopped very fine, and this is most easily done if it is a little frozen. When ready for the seasoning, put in water just cold enough to enable you to mix the ingredients equally, but be careful not to use more than is necessary for this purpose.
To twelve pounds and a half of meat, put a gill of fine salt, a gill of powdered sage, and half a gill of ground pepper. Let the measures be exact.

To twelve pounds and a half of meat, put a gill of fine salt, a gill of powdered sage, and half a gill of ground pepper. Let the measures be exact.

Some persons find it most convenient to keep sausage meat in a cloth. It is done by making a long bag of strong cotton cloth of such a size that when filled, it will be as large round as a common half pint mug. It should be crowded full and each end tied up. If you have not a sausage-filler, it can be filled with the hand. Sew up only a quarter of a yard, then fill it tight, then sew another quarter, and fill it, and so on until you reach the end. When the meat is to be used, open one end, rip up the seam a little way, and cut off slices rather more than an inch thick, and fry them. It may be kept good from December to March, in a cold, dry place.

BOLOGNA SAUSAGE
Take ten pounds of beef, and four pounds of pork. Two-thirds of the meat should be lean, and only one third fat. Chop it very fine, and mix it well together. Then season it with six ounces of fine salt, one ounce of black pepper, half an ounce of cayenne, one table-spoonful of powdered cloves, and one clove of garlic minced very fine.

Have ready some large skins nicely cleaned and prepared, (they should be beef-skins) and wash them in salt and vinegar. Fill them with the above mixture and secure the ends by tying them with packthread or fine twine. Make a brine of salt and water strong enough to bear up an egg. Put the sausages into it, and let them lie for three weeks, turning them daily. Then take them out, wipe them dry, hang them up and smoke them. Before you put them away, rub them all over with sweet oil. Keep them in ashes. That of vine-twigs is best for them. You may fry them or not before you eat them.

COUNTRY PORK SAUSAGES
To six pounds lean fresh pork and three pounds of chine fat, add three tablespoonfuls of salt, two of black pepper, four tablespoonfuls of pounded and sifted sage, and two of summer savory. A little salt-peter tends to preserve them. Chop the lean and fat pork finely, mix the seasoning in with your hands, and taste to see that it has the right flavor. Then put them into cases, either the cleaned intestines of the hog, or make long, narrow bags of stout muslin, large enough to contain each enough sausage for a family dish. Fill these with the meat, dip in melted lard, and hang them in a cool, dry, dark place. Some prefer to pack the meat in jars, pouring melted lard over it, covering the top, to be taken out as wanted and made into small round cakes with the hands, then fried brown. Many like spices added to the seasoning—cloves, mace and nutmeg. This is a matter of taste.

Have You Ever Had Homemade Sausage?

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