To make Belony Sausages

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a Pound of Bacon, Fat and Lean together, a Pound of Beef, a Pound of Veal, a Pound of Pork, and one Pound of Beef-suet, cut them small, and chop them fine; take a small Handful of Sage, pick off the Leaves, chop it fine, with a few Sweet Herbs; season pretty high with Pepper and Salt. You must have a large Gut, and fill it; then set on a Sauce-pan of Water, and when it boils, put it in, prick the Gut for fear of bursting. Boil it softly an Hour, then lay it on clean Straw to dry