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.