Beef Sausages

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 lb. lean beef
  • 1 lb. beef suet
  • ¼ teasp.


Mince the beef and grate the suet finely or use shredded suet. Add the allspice, salt and pepper to taste and mix well. Press the mixture lightly into the prepared skins and prick well with a fork. Fry in hot fat until well browned and cooked. If preferred the mixture may be shaped into small cakes and floured before being fried.