To make Common Sausages

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take three Pounds of nice Pork, Fat and Lean together, without Skin or Grisses; chop it as fine as possible, season it with a Tea Spoonful of beaten Pepper, and two of Salt, some Sage shread fine, about three Tea Spoonfuls; mix it well together, have the Guts very nicely cleaned, and fill them, or put them down in a Pot, so roll them of what Size you please, and fry them. Beef makes very good Sausages.