748 Mutton caul sausage

Sal’nik iz livera i pechenki baran’ej

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


  • mutton pluck
  • 1 carrot
  • ½ parsley root
  • ½ celery root
  • 1 onion
  • 10–15 allspice
  • ½ white French roll
  • 2–3 eggs
  • allspice
  • black peppercorns
  • 1 glass chopped mutton fat
  • (½ spoon butter plus onion, or ½ glass currants)
  • mutton caul
  • salt


    Boil the mutton pluck* in water with root vegetables, drain in a coarse sieve, and chop fine. Add 2–3 eggs, grated bread crumbs, salt, allspice, black peppercorns, 1 glass of chopped mutton fat, and ½ spoon butter fried with an onion. Line a stewpan with a mutton caul (the fatty membrane which covers the intestines of the sheep), and pile the prepared mixture on top. Bake in a moderate oven for 1 hour. To serve, turn out onto a plate like a pudding.

    The mutton fat may be rendered before adding it to the forcemeat mixture in which case add about glass mutton fat and substitute ½ glass currants for the butter with onions.